Tip of the Week

An Environmental Health Inspection is an official check by your local authority that your kitchen is preparing and serving food safely. They need to be confident that the kitchen is managed safely and effectively.
So, what does an Inspector look for during an Inspection?

An Environmental Health Inspection is split into three main headings and you need to score highly in all three areas to achieve/retain a Level 5 Food Hygiene Rating.  As a reminder the three areas are:–

Compliance with Food Hygiene and Safety Procedures

How hygienically the food is handled – how it is prepared, cooked, cooled, stored and what measures are taken to prevent food being contaminated.  For example: Are staff seen to wash hands frequently?  Is the kitchen clean and are good cleaning practices in place?  Is food stored correctly to avoid cross contamination and at the correct temperature?  Is food cooked to the correct temperatures?  Is food cooled correctly?

Compliance with Structural Requirements

The condition of the structure of the premises including cleanliness, layout, lighting, ventilation, equipment and other facilities.  Is there are flaking paint above food preparation areas?  Are the floors and walls intact and not damaged?  Is there hot and cold running water?  Is the kitchen pest proof?

Confidence in Management

Is your Food Safety HACCP system accurate and up-to-date?  Are you up-to-date with the latest legislation and best practice?  Are all your paperwork and due diligence checks being carried out and recorded?  Do the kitchen staff have a good knowledge of your food safety system?  Are your kitchen team following all your food safety procedures?

Alert

Keep your HACCP documentation up to date as this is the basis of all your kitchen procedures and due diligence checks.

Weekly Food Fact

Did you know that cabbages are made up of 91% water!  They are very good for you as they are especially high in vitamin C.

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