Guide
Preparing for an EHO inspection
Your council's Environmental Health Officer (EHO) inspects food businesses regularly. Inspections are usually unannounced, so your records need to be ready every day.
How is the hygiene rating decided?
Under the Food Hygiene Rating Scheme (FHRS), businesses are rated from 0 to 5. The inspector looks at three areas:
- Hygienic food handling: storage, preparation, cooking, cooling and reheating.
- Condition of the premises: cleanliness, layout, lighting, ventilation and pest control.
- Management: your food safety procedures and records. Your SFBB pack sits here.
Displaying the rating is a legal requirement in Wales and Northern Ireland, and voluntary in England.
Checklist before an inspection
- Is the diary up to date, with opening and closing checks ticked and signed every day?
- Has the 4-weekly review been done?
- Are your safe methods completed, and does the kitchen really work that way?
- Do you have fridge and freezer temperature records? The legal maximum for chilled food is 8°C; 5°C or below is recommended.
- Is your probe thermometer checked regularly?
- Are staff training records and your supplier list ready?
- Is the cleaning schedule being followed?
- Is the 14-allergen information for every dish accurate and up to date?
- Do staff know to stay off work for at least 48 hours after diarrhoea or vomiting?
- Does the handwash basin have soap, hot water and a way to dry hands?
After the inspection
You can appeal your rating, use your right to reply, or ask for a re-rating visit once improvements are made. Your council will tell you the deadlines and any fees.
How Pomfy helps
Pomfy keeps your records in the SFBB pack's own structure. When the inspector arrives you open the EHO View in Reports and show every record, read-only, on one screen. Pomfy never predicts a hygiene rating; it makes sure your records are complete and easy to show.