Inspections
What an environmental health officer typically looks at, and simple steps to feel ready.
An environmental health officer (EHO) from your local authority can visit a food business at any reasonable time, usually without an appointment. The visit is there to check that food is being handled safely and that you are meeting your legal duties. Being organised beforehand makes the visit far less stressful.
Officers commonly look at three broad areas: how hygienically you handle food (including temperature control, cross-contamination and cleaning), the condition and cleanliness of the premises and equipment, and how you manage food safety on paper — your food safety management system, records and staff training.
A few practical steps help most kitchens feel ready. Keep your food safety management system (for many small businesses this is the FSA "Safer food, better business" pack) up to date and easy to find. Make sure daily records — such as fridge and freezer temperatures, cooking and cooling checks, and cleaning schedules — are being completed honestly and consistently. Confirm that staff know where allergen information is held and how to answer a customer question about it.
On the day, stay calm and be open. Officers are generally there to help you improve, not to catch you out. If something is raised, ask questions so you understand exactly what is expected and by when.
Remember that only your local authority can carry out an official inspection and set a Food Hygiene Rating. An independent mock inspection can help you prepare and spot issues in advance, but it does not replace the official visit and cannot guarantee any particular rating.
General guidance, not legal advice