In this course, you will learn about:
- The role and powers of Environmental Health Officers (or EHOs)
- What to expect when it comes to a food hygiene inspection including the 3 areas assessed to work out your food hygiene rating
- Your role when it comes to a food hygiene inspection
- What to do at the end of an inspection
You’ll know what to do before, during and after an inspection and you’ll learn some ways to manage and promote a good food safety culture in your business.
“Food safety culture is the shared values, beliefs and behaviours within an organisation. It’s more than having food safety procedures in place. It’s about everyone having a mindset where food safety is a part of every day practices and attitudes. It’s more of a “this is how we do things around here”.
What does inspection ready mean?
Inspection ready isn’t just about being ready when you think you’re due an inspection. Otherwise, what’s to stop people relaxing standards the moment the officer leaves the business? It’s more of a mindset that focuses on always being ready for an inspection. That way you should always be working safely and have great standards. If you can get to that level, then dealing with an inspection becomes a lot less scary and should mean that you end up with a top food hygiene rating too.
With hygiene being such an important part of our lives, customers are paying even closer attention to food hygiene ratings than ever before. Not only that, a food business that has poor food safety standards could be putting customers at risk and even breaking the law. The consequences can be severe, not to mention it can lead to a poor reputation for a business.
To help you get inspection ready, let’s start by taking a look at the role and powers of Environmental Health Officers.
