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The visit may be for one of several reasons:
Electric Bug Zapper
EHO Visit? - Don't Panic!
i) Routine inspection: this may be because it has been some time since your establishment was last inspected or it may be because your business is new
EHO Visit? - Don't Panic!
ii) Follow-up inspection: as a way of checking that problems found in a previous inspection or as a result of a complaint from a member of the public or staff have been corrected or are in the process of being corrected.
iii) EHOs will sometimes visit a food establishment for other reasons such as carrying out surveys or providing advice as part of a wider project
These are the main tips to remember when you are asked to make an appointment with an EHO:
1. Don't panic! Firstly checklist the most basic requirements:
1.1 Washrooms are fully equipped and clean
1.2 Ensure all food handlers have the correct clothing including head gear. There must be some spare protective clothing for staff as well as visitors including the EHO him/herself.
1.3 Clean all surfaces including in cupboards and fridges/freezers
1.4 Make sure you have sufficient air-tight containers for holding and separating left over food
1.5 Ensure that fly killers, rat traps and other pest control measures are fully functional and ready
1.6 Ensure there is adequate space and facilities to enable proper separation of cooked and raw food
1.7 Ensure all cooking utensils not in use are clean
1.8 Ensure there are spare clean cloths ready for use
1.9 Check all food handler's qualifications Make sure this information is up do date and easily accessible
1.10 Make sure that no food is on the floor or on a floor-level pallet.
2. Temperature Control
2.1 Make sure you have a temperature probe thermometer and ideally a surface thermometer. You may be expected to take the temperature of food at various points in the cycle such as at the point of delivery, whilst in refrigerated storage, or prior to preparation or despatch.
2.2. You may need to keep records of temperatures. If you have not kept such records previously do not be tempted to fabricate historical records. EHOs are generally very good at spotting this kind of thing and all you will do is lose their trust. The best thing to do is start the records from today and tell the EHO the truth, if asked, that you only started the records because of the impending visit. Even if you are prosecuted, an EHO would be pleased to reflect such honesty to a court and this may reduce the severity of any punishment.
2.3 Make sure you have the maintenance record of all fridges to hand. If you cannot find any, contact an engineer and have them serviced. You should be able to arrange an express service if this is required
3. Pest Control
3.1 Ensure that any pest control contracts are up to date. Appraise yourself of the last pest controller visit date and the contents of the report. Ensure that all points from the report are actioned.
3.2 Ensure there is proper insect screening on any open windows or doorways
3.3 Check when you (or the pest controller) last changed the UV lamps in your fly killer machine. If this was done more than 12 months ago ensure, place an urgent order for more. Most companies that sell fly killers will provide an overnight delivery surface of new lamps and for that matter replacement fly killers.
3.4 Ensure that fly killers are fitted with shatterproof lamps if you are preparing open food. Also ensure that the fly killers are not directly above food
3.5 Look for any evidence of rodent infestation. If any is found and the traps are functioning, call the pest control company. Most will come out at short notice
4. Housekeeping
4.1 Check your orders of cleaning supplies such as anti-bacterial hand-wash. The last thing you need is to run out of any such products when the EHO visits
4.2 There must be a cleaning schedule and some form of inspection, as well as records to show that the cleaning and inspections were carried out
4.3 Ensure that cleaning chemicals are all labelled. If any labels have come off, either apply your own label if you can identify what it is, or dispose of the chemical responsibly. Ensure that cleaning tools, cloths and chemicals are away from food and also ensure that cloths used for food preparation surfaces are not mixed with cloths and mops used for the floor
4.4 Ensure that all food is labelled and has a use-by date where appropriate. It is vital that at least one person on site knows the history of all food o the premises. If the EHO finds a full container in the fridge labelled 'mayo' with no other information and nobody can tell him or her how long it has been there or how it got to be there, then this will be a black mark against your establishment
4.5 Make sure bins are emptied before that become full and that waste awaiting collection in the yard is properly covered
5. Staff/Training
5.1 You must have an up to date record of all staff training/certificates. This must be laid out clearly and be easily accessible. Once again, if you have just decided to start these records do not fabricate historical entries. Apart from the fact that this action would most likely be unlawful if it was intended to be viewed by an EHO, it would most likely be spotted by the EHO and you would lose their trust. The EHO would not be impressed that you had only just started to keep records but they would be outraged if you had fabricated them. You are advised to treat the EHO with respect at all times.
5.2 Relying on training records is only part of the story. Even if all of your food handling staff and ancillary staff such as cleaners have all been trained in food handling and all have the correct paperwork it is still your job as the boss to ensure that they are carrying out their duties correctly. Time may be short before an EHO visit, but you must ensure that each member of staff is fully aware of what is required in order to comply with food handling requirements. There is nothing worse than showing an EHO a complete set of training records while a member of staff can be seen placing raw meat above cooked meat in the fridge.
5.3 You must be firm on this. If any member of staff does not come up to the grade you will need to ensure that they received intense training or counselling and even formal disciplinary action. This must also be recorded. In this case, if the EHO has spotted this particular member of staff doing something that will compromise food safety you will have some defence if you can show records of the action you have already taken to deal with it.
5.4 You must ensure that you staff are free of any illness or infections that could compromise food safety. You need to ensure that a record of such diseases is kept (confidentially in the employee's record) and, if necessary they are relieved of food handling duties or even sent home. Once again you must not make up any historical records.
5.5 Hand-washing, head-covering, clean uniforms and dirty cloths are all extremely important. EHOs will be looking out for regular hand washing between tasks and will want to ensure that cloths are regularly sterilised or disposed of rather than being reused. Head covering/hair containment is vital for food handlers (well for those that have hair!) as this is very visible and obvious. A dirty uniform is also an obvious and highly visible problem.
5.6 At least one member of staff (more than one if you have many staff) will need to be qualified to train others in food handling
6. Things that you cannot correct before the visit
6.1 Do you have interior window ledges that do not slope? Make a note of it
6.2 Are there some cracks in tiles and in some walls and floors? Are there cracks in the sink? Make a detailed note of these problems
6.3 Do some doors or windows not close properly? Make a note
6.4 A few of your staff have not been fully trained in food handling? Give them other duties for now (away from food). If this is not practical provide some in-house training for now and ensure you record the training that you gave them and when it was carried out.
As long as you have these problems in hand and they are on your 'to do' list, you will minimise the likelihood of the EHO inspection going bad for you. If you have made a date with the building contractor to have the window ledges sloped, cracked repaired, tiles replaced, doors mended and have booked up training sessions for your staff, you can hopefully satisfy the EHO that you are on the case.
As I said, don't panic. Also, do not lie or falsify records. Work through this list. Ensure your staff are fully briefed on all the issues and the importance of a good EHO inspection. The EHO does not expect a flawless inspection. In fact, if they observe pristine conditions and utter perfection that may be a little suspicious. What they want to see is the basics done well such as hair covered and hands washed, records kept and a list of those issues that have still to be in the process of being dealt with, even if this is just a 'to do' list.
An EHO visit can give you some commercial advantage. Apart from the obvious one of not appearing in court for some misdemeanour there is the fact that you will be left alone to get on with running your business. In some jurisdictions, where a 'scores-on-doors' system operates, a successful EHO inspection may bring in more business.
EHO Visit? - Don't Panic!
