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If you run a hospitality business, food hygiene should be your main priority. Not only does it prevent injury among your staff and customers, but it ensures you're ready for an Environmental Health Officer (EHO) inspection.
If you don't provide a safe and hygienic workplace, you could fail your EHO inspection. As a result, you may face legal proceedings and reputational damage. Or, you might even face business closure.
Peninsula can help you prepare for your EHO inspection, and ensure your business complies with food and drink laws. And, in this guide, we'll discuss what an EHO inspection involves, food and drink safety laws, as well as how to avoid non-compliance.
After your visit, you’ll receive a personalised action plan to help you stay safe.
Plus you get access to a suite of online tools that help you keep your workplace risk assessment up to date—even after we’ve gone. Contact Peninsula today to book your risk assessment on-site.
To prepare for an EHO inspection, you must take several steps and consider your current food hygiene practices. The steps include:
The first step to prepare for any EHO inspection is to ensure your workplace is clean. If you don't already, ensure you have a proper cleaning schedule that all staff stick to.
Outline the basic cleaning standards of your business and ensure everyone is aware of what might happen if they don't. For example, the spread of infectious diseases and the legal consequences for your business.
When an EHO inspection happens, they'll look for what training you've provided your staff. So keep a record of this and ensure staff working with food and drink know how to safely store and prepare it.
Moreover, ensure at least one member of staff is aware of your food and drink safety management practices, and that they monitor this throughout your business.
Next, conduct a risk assessment of your workplace. Risk assessments help you identify hazards within your workplace, as well as any areas of risk.
For example, it might reveal that your staff have poor equipment maintenance, or that a food and drink handler is not taking the appropriate steps to ensure cross-contamination. Now you know what to improve, you can begin controlling hazards in your workplace or removing them.
“Without Peninsula, we’d need three or four HR staff, which would cost us around £150,000 a year – nowhere near what we pay”
Will, Head of People
Starboard Dining
