Food Hygiene Inspection Checklist: What Inspectors Actually Look For
What Happens During a Food Hygiene Inspection
Food hygiene inspections in England, Wales, and Northern Ireland are conducted by Environmental Health Officers (EHOs) employed by your local authority. Inspections are almost always unannounced — you will not receive advance notice. The inspector will arrive during normal business hours, identify themselves, and begin their assessment immediately. Inspections typically last between one and three hours, depending on the size and complexity of your business.
The inspection covers three areas that are scored independently: food handling and hygiene practices, the structural condition and cleanliness of your premises, and your confidence in management systems and documentation. Each area contributes to your overall Food Hygiene Rating Scheme (FHRS) score on the 0–5 scale.
Food Handling and Hygiene (Score: 0–25)
This category assesses how food is managed throughout its journey in your premises. Inspectors observe live operations wherever possible.
Temperature control is the single most scrutinised element. Inspectors will check fridge temperatures (must be between 1°C and 5°C), freezer temperatures (below -18°C), hot-held food temperatures (above 63°C), and will often ask to see your temperature monitoring records. They may use their own calibrated probe thermometer to verify food temperatures independently.
Cross-contamination controls are checked by observing food storage arrangements (raw meat must be stored below ready-to-eat food), equipment separation (colour-coded boards and utensils), and handling practices. Inspectors look for evidence that raw and cooked foods are never prepared using the same surfaces or tools without thorough cleaning and disinfection between uses.
Cooking and reheating procedures are assessed by checking that food reaches safe core temperatures. For cooking, the core temperature should reach 75°C for at least two minutes (or equivalent time-temperature combinations). Reheated food must reach 82°C in Scotland and 75°C in England and Wales. Rice, which poses specific Bacillus cereus risks, receives particular attention.
Personal hygiene is observed throughout: handwashing frequency and technique, use of handwash basins (which must have hot and cold water, soap, and paper towels — never cloth towels), hair covering, clean clothing, and absence of uncovered cuts or sores. Inspectors also note whether handwash basins are accessible and not blocked by equipment.
Food storage and stock rotation covers correct labelling, use-by date compliance, and first-in-first-out stock management. Inspectors may check your walk-in chiller or dry storage for expired items, unlabelled containers, or food stored directly on the floor.
Structural Condition and Cleanliness (Score: 0–25)
This assesses the physical environment in which food is prepared and served.
Cleanliness is the primary consideration. Inspectors examine all surfaces including walls, floors, ceilings, equipment (inside and out), extraction canopies, light fittings, and storage areas. Grease accumulation, mould, and visible dirt are all noted. The standard is not perfection but a consistent level of cleanliness that prevents contamination.
Physical condition covers the integrity of surfaces. Walls must be smooth, impervious, and free from cracks or peeling paint. Floors must be in good repair, non-absorbent, and easy to clean. Ceiling tiles must be intact, and equipment must be in good working order. Any damage that creates harbourage for pests or makes cleaning difficult is a concern.
Ventilation and extraction systems are checked for cleanliness and function. Grease filters must be clean, and extraction systems must effectively remove steam, fumes, and heat. Poor ventilation leads to condensation, which in turn leads to mould and bacterial growth.
Pest control is assessed by looking for evidence of pest activity (droppings, gnaw marks, dead insects), pest entry points (gaps around pipes, doors, windows), and pest prevention measures (fly screens, door strips, sealed food storage). Inspectors will ask about your pest control arrangements — whether you have a contract with a pest control company and can produce inspection reports.
Waste management covers bin locations, bin condition, waste removal frequency, and separation of food waste from other waste. External waste areas must be clean and not attract pests.
Confidence in Management (Score: 0–30)
This is the highest-weighted category and assesses whether you are proactively managing food safety.
Food safety management system is the cornerstone. Inspectors want to see an active, maintained Safer Food Better Business (SFBB) pack or HACCP-based system. The key word is "active" — a blank or pristine SFBB pack signals that it is not being used. Dated entries, completed opening and closing checks, and evidence of regular 4-weekly reviews are what inspectors value.
Temperature records should be maintained in a bound logbook or consistent digital format. Records should show fridge, freezer, and cooking temperatures taken at least twice daily. Missing dates or gaps in records are noted as evidence of inconsistent management.
Cleaning schedules should specify what is cleaned, how often, by whom, and with what product. A sign-off column shows that tasks are actually being completed. Inspectors distinguish between a schedule that exists on paper and one that is actively followed.
Staff training records should demonstrate that all food handlers have received appropriate training. Level 2 Food Hygiene certificates for all food handlers and Level 3 for supervisors are the expected standard. Inspectors also look for allergen awareness training records, particularly since Natasha's Law introduced enhanced labelling requirements for prepacked for direct sale (PPDS) food.
Allergen management covers your allergen information provision (menus, allergen matrices, staff knowledge), ingredient tracking, and procedures for handling allergen-related customer queries. Under Natasha's Law (in force since October 2021), all PPDS food must display full ingredient lists with the 14 major allergens emphasised. This is a legal requirement and failure to comply is both a food safety and a legal risk.
Supplier records should demonstrate traceability. Inspectors may ask to see delivery receipts, supplier audit documents, or evidence that you verify food is from approved sources. This is particularly important for businesses that handle raw meat, fish, or specialist ingredients.
How to Prepare
The best preparation is consistency. Inspectors assess what they observe on the day, but documentation tells them whether your standards are maintained over time. A perfectly clean kitchen with no documentation is less reassuring than a well-documented kitchen with minor cleaning to complete.
Start with your SFBB pack: ensure every section is completed with dated entries, and that your 4-weekly review is up to date. Then verify all temperature logs are current, cleaning schedules are signed off, and training records are filed and accessible.
On the physical side, conduct a self-inspection: check behind equipment, inside extractors, under fixtures, and in storage areas. Fix any structural issues that are within your capability. For anything requiring professional repair, document that you are aware of the issue and have a plan to address it — inspectors note proactive management even when the physical fix is pending.
Get Your Personalised Checklist
HygieneFix generates a detailed improvement checklist based on your specific scores. Every business has different weak areas — our action plan shows you exactly what to prioritise for the fastest improvement. Check your rating at hygienefix.co.uk.