The complete inspection checklist based on the FSA's official scoring framework. Tick off each item to see how ready your kitchen is.
Quick answer: For an EHO inspection, have your completed HACCP or SFBB pack, temperature logs, cleaning schedules, allergen information, staff training, supplier traceability, pest-control records and corrective actions ready. The officer also checks hygienic food handling and the condition of the premises.
Hygiene
Food Handling
Scored 0 – 25
Structure
Premises
Scored 0 – 25
Management
Documentation
Scored 0 – 30
Hygiene — Food Handling
0 / 12
Fridge temperatures below 5°C — all units checked and recorded
Freezers at -18°C or below — no signs of thawing
Raw and ready-to-eat food separated — raw meat on bottom shelf, separate boards/utensils
Cooking to 75°C core — probe thermometer used and calibrated
Hot holding above 63°C — checked with probe
Cooling within 90 minutes — hot food cooled to below 8°C then refrigerated
Cleaning schedule in use — what, how often, who, signed off
Staff training records on site — Level 2 certificates, induction records, refresher dates
Supplier records available — invoices, delivery notes, approved supplier list
Pest control contract and reports — visit dates, findings, actions taken
Allergen procedures documented — matrix for menu, staff briefing records
Corrective actions recorded — problems documented with what was done to fix them
Previous inspection issues addressed — all recommendations acted on
Staff can answer basic questions — hand washing, allergens, temperatures, procedures
0 / 36
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How the inspection works
Before they arrive
Inspections are unannounced. The EHO arrives during business hours with a legal right of entry. You cannot refuse. A typical inspection takes 1-3 hours depending on the size of your business.
What they do
The inspector walks through the premises, observes food handling in real time, checks temperatures with their own thermometer, reviews your documentation, and may ask staff questions about procedures. They take photographs and may collect food samples.
After the inspection
The EHO discusses findings before leaving. You receive a written report with scores for each category and any required actions. Your rating is published on the FSA website within about 28 days. You have 21 days to appeal.
They test your staff. EHOs may ask any team member about hand washing, allergens, or temperature procedures. If front-of-house staff cannot answer basic questions, your Confidence in Management score drops — even if the paperwork is perfect.
How scores become your rating
Each category is scored independently. The three scores are totalled, but one badly performing area can cap the overall result. See food hygiene ratings explained for the full 0–5 scoring table.
Management is the killer. A score of 20 or 30 in Confidence in Management alone can drag you to a 1 or 0 — even with perfect food handling and a spotless kitchen. This is where most businesses lose marks: missing diary entries, no 4-weekly reviews, outdated SFBB pack.
Inspection frequency
New businesses: within 28 days of registration
High-risk: every 6 months (previous low ratings, complex operations)
Medium-risk: every 12-18 months
Low-risk: every 2-3 years (consistently high ratings)
Your risk category is determined by the type of food you handle, your previous inspection results, and the vulnerability of your customers.
Frequently asked questions
What does an EHO check during a food hygiene inspection?
EHOs assess three areas: hygienic food handling (how food is prepared, cooked, stored), structural compliance (cleanliness, facilities, pest control), and confidence in management (SFBB/HACCP documentation, training records, temperature logs). Each area is scored and the total determines your 0-5 rating.
Are EHO inspections announced?
No. Food hygiene inspections are almost always unannounced. The EHO arrives during normal business hours and has a legal right of entry. You cannot refuse an inspection. A typical visit takes 1-3 hours.
How often does the EHO inspect?
Frequency is risk-based. High-risk businesses every 6 months, medium-risk every 12-18 months, low-risk every 2-3 years. New businesses are usually inspected within 28 days of registration.
Can I refuse an EHO inspection?
No. Environmental Health Officers have a legal right of entry to food premises under the Food Safety Act 1990. Refusing entry is a criminal offence and will result in enforcement action.
What documents do I need for an EHO inspection?
Your SFBB/HACCP pack (completed, not blank), daily temperature records, cleaning schedule with sign-offs, staff training certificates, supplier invoices, pest control contract and reports, and allergen information for your menu. See our free HACCP plan template UK for the daily record formats.
Digital SFBB checklists, automatic temperature logging, and one-tap compliance reports. Everything on the checklist above — done on your phone, always complete.
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