Food, Drink & Hospitality Food, hospitality and tourism

Prepare for a food hygiene inspection

Use this checklist to prepare your food business for an environmental health inspection. Covers the three areas inspectors score, documentation you need ready, common failures, and what happens after the inspection.

UK-wide
Guide summary

Prepare your food business for unannounced hygiene inspections. Keep records of food safety, cleaning, and staff training ready. Inspectors check hygiene, premises, and management. You could be fined or closed if you fail.

  • Keep food safety records up to date
  • Monitor fridge and freezer temperatures daily
  • Maintain cleaning schedules and logs
  • Train staff in food hygiene and allergens
  • Keep supplier and pest control records
  • Inspections can happen anytime without warning
  • Scores range from 0 (best) to 80 (worst)
  • Score over 50 may lead to immediate closure
  • You have 21 days to appeal a rating
  • Request a re-rating after making improvements
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UK-wide

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Environmental health officers inspect food businesses to check compliance with food hygiene law. Inspections are unannounced -- the officer has a statutory right of entry and does not need to give advance notice. Use this checklist to make sure your business is always inspection-ready.

What triggers an inspection

  • New registration: Your first inspection should happen within 28 days of registering, though backlogs mean some businesses wait longer
  • Routine schedule: Ongoing inspections at intervals set by your risk category (every 6 months to every 3 years)
  • Complaint: A customer or member of the public reports concerns about your premises
  • Follow-up: The officer returns to check that required improvements have been made

Pre-inspection documentation checklist

Inspectors will ask to see your records. Have all of the following available and up to date before any inspection visit.

  1. 1

    HACCP or SFBB records

    Your food safety management system documentation must be current. If using SFBB, the daily diary should be completed every day with opening checks, closing checks, and any problems recorded. If using a full HACCP plan, ensure it has been reviewed within the last 12 months.

  2. 2

    Temperature monitoring logs

    Daily records of fridge temperatures (below 8 degrees C, ideally 5 degrees C or below), freezer temperatures (minus 18 degrees C or below), cooking core temperatures, and hot holding temperatures. Logs should show readings taken at set times each day.

  3. 3

    Cleaning schedules and records

    A written schedule showing what is cleaned, how often, what products are used, and who is responsible. Records should show cleaning has been completed as scheduled. Include deep cleaning records.

  4. 4

    Staff training records

    Evidence that all food handlers have received appropriate training and supervision. Record each staff member's name, training date, type of training, and trainer details. Note that certificates are not legally required -- demonstrated competency is what matters.

  5. 5

    Supplier traceability records

    Documentation showing where your food comes from (one step back) and where it goes (one step forward). Include supplier names, addresses, delivery dates, and batch or lot numbers where applicable.

  6. 6

    Pest control records

    Details of your pest control arrangements, whether in-house or through a professional contractor. Include visit reports, any pest activity findings, and actions taken. Check bait stations are in place and undamaged.

  7. 7

    Allergen information

    Written allergen matrix or menu allergen declarations covering all 14 major allergens. If serving non-prepacked food, ensure staff can answer allergen questions accurately. If selling PPDS food, check all labels are correct and legible.

Premises and equipment checklist

Walk through your premises before opening each day as if you were the inspector. Check each of the following areas.

  1. 1

    Food preparation surfaces

    All surfaces that come into contact with food must be clean, in good condition, and easy to disinfect. Check for cracks, chips, or peeling surfaces that could harbour bacteria. Replace damaged chopping boards.

  2. 2

    Handwashing facilities

    Dedicated handwashing basins must be available with hot and cold running water, soap, and hygienic drying (paper towels or air dryer). Basins must not be used for food preparation or washing up.

  3. 3

    Raw and ready-to-eat food separation

    Raw meat, poultry, and fish must be stored separately from ready-to-eat food. Use separate shelves (raw below, ready-to-eat above), separate equipment, or separate storage areas. Check colour-coded chopping boards are being used correctly.

  4. 4

    Fridge and freezer temperatures

    Check all fridges are operating below 8 degrees C (ideally 5 degrees C or below) and freezers at minus 18 degrees C or below. Verify thermometers are working and visible. Record any out-of-range readings and corrective action taken.

  5. 5

    Waste management

    Bins must have lids, be lined, and not be overflowing. Food waste should be separated where required. External waste storage must be clean and secure from pests. Check waste collection is regular and documented.

  6. 6

    Pest prevention

    Look for signs of pest activity -- droppings, gnaw marks, grease marks, or dead insects. Ensure doors and windows close properly, gaps around pipes are sealed, and food is stored off the floor in sealed containers.

  7. 7

    Staff hygiene

    Staff should be wearing clean work clothes or uniforms. Anyone with symptoms of vomiting or diarrhoea must not handle food and must be excluded for 48 hours after symptoms stop. Cuts and sores must be covered with blue waterproof dressings.

Common inspection failures

These are the issues that most frequently result in low scores. Addressing them before an inspection can make a significant difference to your rating.

  • Incomplete or missing records: The most common failure. Daily SFBB diaries not filled in, temperature logs with gaps, or no training records at all.
  • Poor temperature control: Fridges above 8 degrees C, no evidence of cooking temperature checks, or food left in the danger zone.
  • Cross-contamination risks: Raw meat stored above ready-to-eat food, shared chopping boards without adequate cleaning between uses.
  • Inadequate cleaning: Grease build-up on equipment, dirty extraction fans, or cleaning schedules not followed in practice.
  • Structural issues: Damaged wall tiles, cracked flooring, peeling paint, or broken equipment.
  • No food safety management system: Operating without SFBB, CookSafe, or a HACCP plan is a serious failing.

During the inspection

When the inspector arrives:

  • They will show identification -- you are entitled to check it
  • They will observe food handling practices and speak to staff
  • They will examine your records and documentation
  • They will check the physical condition of your premises and equipment
  • They will not taste your food
  • They may take photographs and food samples
  • At the end, they will explain their findings and any required actions

Be honest and cooperative. If you know something is not right, explain what you are doing to fix it. Inspectors assess confidence in management -- showing awareness of problems and having a plan to address them is better than pretending everything is fine.

After the inspection

  • You will receive written notification of your FHRS rating within 14 days
  • Your rating is published on the FSA website at ratings.food.gov.uk, typically within 28 days
  • You have the right to reply -- you may submit comments that are published alongside your rating online
  • You have 21 days to appeal if you believe the rating is unfair
  • After making improvements, you may request a re-rating inspection (fees may apply depending on your local authority and nation)

If you receive an improvement notice

An improvement notice specifies what you must fix and gives you a minimum of 14 days to comply. Failure to comply with an improvement notice is a criminal offence. If you receive one:

  • Read the notice carefully and understand exactly what is required
  • Act promptly -- do not wait until the deadline
  • Keep evidence of the improvements you make (photographs, receipts, updated records)
  • You may appeal to a magistrates' court within one month if you believe the notice is wrong
  • Contact your local authority if you need clarification on what is required
If you answered 'no' to any documentation items, address them immediately. Missing records are the single most common reason for low inspection scores. Start completing your SFBB diary or HACCP records today -- even a short period of completed records is better than none.

Official inspection and rating guidance

Authoritative sources from the Food Standards Agency