Interactive Checklist

What EHOs actually check

The complete inspection checklist based on the FSA's SC5 framework. Tick off each item to see how ready your kitchen is.

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
Food covered, labelled, date-marked — use-by dates visible, FIFO rotation
Staff washing hands correctly — observed during preparation
Colour-coded boards and utensils — used correctly, not cross-contaminated
Personal hygiene — clean clothing, hair tied back, no jewellery, cuts covered
Allergen information available — matrix accessible, staff can answer customer queries
Safe defrosting — thawed in fridge or under cold running water, never at room temperature

Structure — Premises

0 / 12
Dedicated handwash basin — hot water, liquid soap, paper towels, used only for handwashing
Surfaces clean and in good repair — no cracks, chips, or peeling paint
Floors, walls, ceilings clean — no grease buildup, damaged tiles, or mould
Ventilation and extraction working — filters clean, system functional
Adequate lighting — all areas well-lit, no broken bulbs
No signs of pests — no droppings, gnaw marks, grease trails, or dead insects
Pest proofing intact — gaps sealed around pipes, doors, vents; fly screens in place
Probe thermometer available — calibrated, accessible, with wipes
Bins with lids — emptied regularly, external bin area clean
Chopping boards in good condition — no deep cuts, not warped, colour-coded set complete
Equipment clean and maintained — fridges, ovens, fryers, dishwasher all clean and working
Chemicals stored separately — away from food, clearly labelled, COSHH data sheets available

Management — Documentation

0 / 12
SFBB/HACCP pack completed — safe methods filled in, customised to your business
Daily diary completed — opening checks, closing checks, manager signature, no gaps
Temperature records up to date — fridge, freezer, cooking temps recorded daily
4-weekly review done — walk-around completed, findings documented
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

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 caps your overall rating regardless of the total.

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

Your risk category is determined by the type of food you handle, your previous inspection results, and the vulnerability of your customers.

Related guides

Be ready before the EHO arrives

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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