Walk into your EHO inspection with confidence
Environmental Health Officers can visit unannounced. Learn what they look for, how to prepare, and how to achieve that 5 food hygiene rating.
The Food Hygiene Rating Scheme (FHRS) gives businesses a rating from 0 to 5 based on how well they meet food hygiene law. This rating is displayed publicly: on your door, on the FSA website, and on food delivery platforms. A low rating directly impacts customer trust and bookings.
EHOs assess three main areas, each contributing to your final score. Understanding what they're looking for helps you stay prepared, not just for inspections, but for running a safer food business every day.
What EHOs score you on
The three areas that determine your food hygiene rating
Food Hygiene & Safety
Temperature control, cross-contamination prevention, cooking procedures, cooling and reheating practices, stock rotation, and date labelling.
Up to 25 points
Structural Compliance
Cleanliness of premises, condition of equipment, ventilation, lighting, handwashing facilities, and pest proofing.
Up to 25 points
Management & Documentation
Food safety management system (SFBB/HACCP), staff training records, cleaning schedules, temperature logs, and supplier documentation.
Up to 30 points
Common reasons for low scores
Issues that frequently cost businesses points
Inadequate temperature control
Fridges above 8°C, food cooling too slowly, hot holding below 63°C. Temperature issues are one of the most common problems.
Cross-contamination risks
Raw and cooked foods stored together, using the same chopping boards, inadequate handwashing. Separation is critical.
Poor pest proofing
Gaps around pipes, broken door seals, open food containers. Evidence of pests or conditions that could attract them.
Incomplete documentation
SFBB pack with missing sections, temperature logs with gaps, no training records. If you can't prove it, it didn't happen.
How to ace your inspection
Practical advice from food safety professionals
Keep your SFBB pack and HACCP plan current
Your Safer Food Better Business pack and HACCP plan should reflect what you actually do. EHOs can spot documentation that's been filled in but never used. Review monthly and update when procedures change.
Temperature logs must be consistent
Missing days, crossed-out entries, and identical readings raise red flags. Digital temperature monitoring shows genuine readings with proper timestamps.
Staff should know the basics
EHOs often ask staff questions about food safety. Everyone should know allergen procedures, temperature requirements, and what to do if something goes wrong.
Training records must be accessible
Be able to show who has food hygiene training, when they completed it, and when it expires. Digital training records make this instant.
Cleaning schedules need completion records
It's not enough to have a cleaning schedule. You need evidence tasks are being completed: who did what, and when.
Document your suppliers
Know where your food comes from. Keep certificates, delivery notes, and be ready to demonstrate your due diligence on suppliers.
How Paddl keeps you prepared
The best inspection preparation is running a consistently compliant operation. Paddl makes that easy by digitising your food safety management and giving you instant access to everything an EHO wants to see.
Digital SFBB Packs
AI-powered SFBB generation creates complete, customised documentation. Always current, always accessible, always EHO-ready.
HACCP Plan Generation
AI-generated HACCP plans covering all 7 principles. CCPs linked to live routine data with automatic corrective actions. One-click EHO export.
Temperature Monitoring
Digital temperature logs with timestamps and attribution. No missing entries, no questionable readings, complete audit trail.
Training Tracker
See instantly who has food hygiene training, allergen awareness, and other certifications. Automatic expiry alerts.
Cleaning Records
Digital cleaning schedules with completion tracking. Photo evidence, task assignment, and complete history.
Document Management
All certificates, supplier records, and compliance documents in one place. Searchable, organised, and immediately available.
Allergen Management
Complete allergen information for every menu item. Visual charts, incident tracking, and full regulatory compliance.
What Paddl users experience
Real outcomes from hospitality businesses using our platform
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