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.