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The Complete EHO Inspection Checklist
Know exactly what Environmental Health Officers look for during an inspection. Tick off every item before your next visit and walk in with confidence.
What EHO Inspectors Check
The four key areas that determine your food hygiene rating
Documentation & Records
- Food Safety Management System (HACCP-based)
- Cleaning schedules and records
- Temperature monitoring logs
- Staff training records and certificates
- Supplier due diligence records
- Allergen information and labelling
Temperature Control
- Fridge temperatures (0–5°C)
- Freezer temperatures (below −18°C)
- Hot holding (above 63°C)
- Cooking temperatures (core 75°C+)
- Cooling procedures documented
- Delivery temperature checks
Hygiene & Cleanliness
- Handwashing facilities stocked and accessible
- Clean and well-maintained kitchen surfaces
- Pest control measures in place
- Waste management procedures
- Staff personal hygiene standards
- Separation of raw and ready-to-eat foods
Staff & Training
- All food handlers trained to Level 2 minimum
- Supervisors trained to Level 3
- Fitness to work policy in place
- New starter induction documented
- Allergen awareness training completed
- Training refreshed within validity period
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