Getting ready for a food safety inspection

Who inspects

Most restaurants, cafés, pubs, takeaways, caterers, care settings, crèches and canteens are inspected by environmental health officers (EHOs) from the HSE. Every food business must be registered with the authority that supervises it.

What they usually look at

• The premises: clean, in good repair, with hand washing, pest control and proper storage.
• How food is handled: storage temperatures, raw and ready-to-eat kept apart, dates, cooking and cooling.
• Your food safety management system: your HACCP-based plan, and whether it matches what actually happens.
• Records: temperatures, deliveries, cleaning, corrective actions and training.
• Allergens: the information you give customers, and how staff know it.
• Staff: hygiene, and training suited to their work.

Records to have ready

• Fridge and freezer temperatures, with what was done when one was out of range
• Cooking, cooling, reheating and hot-holding checks
• Delivery records with batch codes
• Cleaning schedules
• Allergen information for every dish
• Staff training records

Gaps and ticks without numbers are what records are most often criticised for. A record that shows a problem and what was done about it is a good record.

What can happen after

Most inspections end with advice or a report of things to fix. Serious problems can lead to an enforcement order, such as an improvement order or a closure order; the FSAI publishes these on its website.

Staying ready

Keep records as the work is done, review them weekly, and make sure more than one person can find them. If you keep records in Hygivo, the inspection view gives a concise summary for any period. Free printable templates if you are still on paper.

This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.