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Preparing for an EHO inspection in the hospitality industry

In the hospitality industry, ensuring compliance with health and safety regulations is not only essential for the well-being of your customers but also crucial for the success and reputation of your business. 

One of the key aspects of maintaining high standards of hygiene and safety is preparing for Environmental Health Officer (EHO) inspections. 

Whether you own a food truck, restaurant, café, pub, hotel, or any other establishment serving food, thorough preparation is vital. 

Understand the requirements of an EHO inspection

Familiarise yourself with the regulations and guidelines set forth by the Food Standards Agency (FSA) or relevant authorities in your region. These regulations cover various aspects such as food hygiene, cleanliness, pest control, and staff training.

chef writing on board

Conduct regular self-inspections

Take proactive measures by conducting regular self-inspections of your premises. 

Identify any potential issues or areas for improvement and address them promptly. This will help you stay ahead of any concerns that may arise during an official inspection.

Train your staff

Ensure that all employees are adequately trained in food safety and hygiene practices. Provide ongoing training and refreshers to keep everyone up-to-date with the latest standards and procedures.

staff training

Maintain comprehensive records

Keep detailed records of all aspects related to food safety and hygiene, including food temperatures, cleaning schedules, pest control measures, staff training, and supplier information.

Platforms like Hubl offer digital solutions for storing and managing your records securely. By digitising your records, you can easily access and retrieve information for the EHO whenever needed, as well as saving time and reducing the risk of errors associated with manual documentation.

chef with tablet

Implement HACCP principles

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, evaluating, and controlling food safety hazards. Implementing HACCP principles in your operations demonstrates your commitment to ensuring the safety and quality of your food products.

Ensure proper food storage and handling

Follow best practices for storing and handling food items to prevent contamination and spoilage. Maintain proper storage temperatures, use appropriate containers, and rotate stock to minimise the risk of foodborne illnesses.

chef cleaning in commercial kitchen

Address maintenance issues promptly

Regularly inspect your premises for any maintenance issues that could pose a risk to food safety or hygiene. Repair or replace equipment as needed and address any structural issues that may affect cleanliness and sanitation.

Prepare a plan of action

Develop a comprehensive plan of action outlining steps to be taken in the event of an EHO inspection. Assign responsibilities to staff members and ensure everyone is aware of their roles during the inspection process.

Food inspector in kitchen

Stay calm and cooperative

During the inspection, remain calm and cooperative with the EHO inspector. Answer any questions truthfully and provide requested documentation promptly. If any issues are identified, take note of them and address them as soon as possible.

Preparing for an EHO inspection requires thorough planning, attention to detail, and a commitment to maintaining high standards of food safety and hygiene. Leveraging digital tools such as Hubl for record-keeping can greatly simplify the process and give you a competitive edge. 

By following these steps and staying proactive in your approach, you can ensure a successful inspection and demonstrate your dedication to providing safe and healthy food to your customers.


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