Unannounced EHO Inspection Checklist: What Officers Look For

The 10-Minute Morning Audit Every Head Chef Should Run

Environmental Health Officers do not call ahead. They arrive at your busiest moments — lunchtime prep or evening rush.

Here is the essential checklist your team should execute every single day:

1. Temperature Records

• Are all refrigeration units holding food below 8°C (ideally between 1°C and 5°C)?
• Are freezers operating at -18°C or colder?
• Are core cooking temperatures reaching at least 75°C (or 70°C for 2 minutes)?

2. Cross-Contamination & Allergen Matrix

• Are raw meats stored strictly on the lowest shelves below ready-to-eat foods?
• Are colour-coded chopping boards sanitized and correctly separated?
• Is your 14-allergen matrix active, accurate, and accessible to front-of-house staff?

3. SFBB Daily Diary Sign-Off

• Has the morning opening check been signed off by the chef on duty?
• Are corrective actions recorded if any equipment was running warm?

Automate the Checklist with Safe Kitchen

Instead of relying on staff memory, Safe Kitchen automates this checklist with individual 4-digit staff PINs. When staff arrive, they complete the opening routine on the wall tablet in under 60 seconds.