EHO Visit Checklist

Use this EHO Visit Checklist to prepare for environmental health officer inspections covering food safety, personal hygiene, temperature control, etc.

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Food & Hospitality
EHO Visit Checklist

EHO Visit Checklist

Food Safety Management & Paperwork

Structure And Cleaning

Cross Contamination Controls

Temperature Control

Personal Hygiene

Allergen Controls

Record Keeping

Pest Control

Storage

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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EHO Visit Checklist

Use this EHO Visit Checklist to prepare for environmental health officer inspections covering food safety, personal hygiene, temperature control, etc.

1. Is there a food safety system in place (HACCP/SFBB)?

2. Is everything up to date?

3. Are all prepared foods covered?

4. Is everything organized and easily available?

5. Are records honest and accurate?

6. Are corrective actions recorded?

7. Is online food safety management considered?

8. Are food probes used, kept clean, and calibrated?

9. Are staff fully trained?

1. Do you have a cleaning schedule?

2. Are staff instructed and trained in the use of cleaning chemicals and standards?

3. Do disinfection products meet BS EN 1276 or BS EN 13697?

4. Do all staff know to follow the contact time for disinfectants and sanitizer?

5. Are chemicals correctly labeled and stored away from food?

6. Is behind the equipment regularly cleaned?

7. Is planned preventative maintenance carried out?

8. Does the layout keep clean and unclean tasks and materials apart?

1. Are high-risk ready-to-eat foods and raw foods separated?

2. Are there color-coded boards?

3. Are salad, vegetables & fruit (including bar fruit) washed?

4. Are there disposable clothes/blue paper towels available?

1. Are food probes used and kept clean and calibrated?

2. Is the food cooked and held at the correct temperature?

3. Are the temperatures in the fridges maintained below 5°C, as required by law (legally below 8°C)?

4. Are the temperatures in the freezers consistently maintained below -18°C?

5. Are the temperatures during cooking/reheating consistently maintained above 75°C?

6. Are the temperatures during hot holding consistently maintained above 63°C?

7. Is rapid cooling ensured, bringing temperatures from 55°C to 20°C within 2 hours, followed by immediate refrigeration?

8. Is the danger zone i.e. 8°C -63°C, avoided?

9. Are high-risk foods thawed in the refrigerator?

1. Are separate wash hand basins designated for hand washing available?

2. Is antibacterial liquid soap available for hand washing?

3. Are staff members effectively washing their hands?

4. Do workers change into clean protective clothing before starting work?

5. Is a first aid kit stocked with blue waterproof plasters available?

6. Do staff members keep their hair secured and/or wear a hair net or hat?

7. Are staff sickness records maintained and adhere to the 48-hour exclusion rule when necessary?

8. Are return-to-work forms utilized?

9. Are health screenings conducted before employees start work?

1. Do supplier approval procedures exist?

2. Is the allergen matrix up-to-date?

3. Are staff trained in allergy procedures?

4. Are PPDS foods for October 2021 identified?

1. Are fridge and freezer temperatures regularly recorded?

2. Are records maintained at critical control points (CCPs)?

3. Is food due diligence documentation available, if required?

4. Are internal audits or inspections conducted regularly?

1. Are premises regularly checked for pests?

2. Is there a pest control contract in place?

3. Are fly screens installed on open windows and doors?

4. Are good housekeeping and tidy areas maintained?

5. Is food waste regularly removed?

6. Are external bin areas clean and tidy with lids on bins?

1. Are storage areas dry, clean, and tidy?

2. Are foods labeled?

3. Is there a reliable stock rotation procedure in place?

4. Are goods kept clear of walls and off the floor?

5. Are allergen ingredients stored in sealed containers?

6. Are foods covered?