HOSPITALITY
EHO INSPECTIONS
Once you are registered with your local authority as a food business, you can expect the Environmental Health Officer to pay you a visit at any time, unannounced, without an appointment. You are obliged to comply with their inspection process. Your restaurant, cafe or other food outlet will receive a score between 0 (low) and 5 (high). Low scores mean that you are in trouble and could face closure, fines or even imprisonment. The EHO will provide a report and recommendations for improvement which will be checked at a later date. High score mean that you are in a good place but may still need to comply with recommendations. You are obliged to display your scorecard in a prominent place. Clearly, customers can make their own mind up whether to dine with you or not based on your score. So, it's in your own interest to pay attention to EHO Inspections. We can help you through everything you need to know and what supporting evidence you need to win a perfect 5 every time.
Here are just a few of the things we get involved with:
CLEANLINESS
The EHO will want to see Cleaning Schedules. These are basically best practices illustrating how you keep the kitchen, food storage, appliances and work surfaces clean, including materials you use, cleaning agents, storage and more. The EHO may even take swabs for testing. We build your cleaning schedules with you to ensure you can show how you do it and on what frequencies. It's then up to you to make sure you comply with the routine.
TEMPERATURE MANAGEMENT
It is essential that food is kept safe for consumption by controlling bacteria through correct temperature management in all aspects of food handling, cooking and storage. We help you to apply safe food principles and monitoring practices to provide evidence that you are effectively controlling temperatures throughout the food cycle including delivery, storage, cooking, hot holding, display and freezing. We provide all the forms necessary for practical record keeping and advise on the correct use of thermometer probes
FOOD LABELLING
Understand the difference between USE BY and BEST BEFORE. Adhere to food safety recommendations and manage your fresh, cooked and frozen foods with effective food date labelling best practices
REFRIGERATED FOOD STORAGE
Organising food storage in fridges and cold rooms needs to follow a food safety practice. We help you get organised to ensure that the standards are met at all times and products are stored in the correct sequence on tiered shelving and that appropriate containers are used.
