10 Things Your Food Inspector Looks For

When an Environmental Health Officer arrives at a food business for an inspection, they follow a systematic process to assess hygiene standards. Here are the ten key things they look for during every visit.

1. Temperature Control

This is consistently the most common area where businesses lose points. Inspectors check that:

• Fridges are running at 5°C or below (maximum 8°C)
• Freezers are at -18°C or below
• Hot food is held at 63°C or above
• Food is cooked to the correct core temperature (typically 75°C)
• Temperature records are being kept regularly

Inspectors use probe thermometers to verify temperatures directly. They will check inside fridges, walk-in coolers, hot cabinets, and may probe food items being prepared.

2. Cross-Contamination Prevention

The inspector looks for proper separation between raw and ready-to-eat foods. This includes:

• Raw meat stored below cooked food in the fridge
• Separate chopping boards for raw meat, cooked meat, vegetables, and allergen-free food
• Clean cloths and sanitiser available at food preparation stations
• No raw food being prepared on the same surface as ready-to-eat food

3. Handwashing Facilities

Dedicated handwash basins must be available in food preparation areas with hot and cold running water, soap, and hygienic drying (paper towels, not fabric towels). Inspectors check that basins are not being used for food preparation or washing dishes, and that staff are actually using them.

4. Food Storage

All food must be stored properly: off the floor, in clean containers, with lids where appropriate, and within its use-by date. Inspectors will check dry stores, walk-in coolers, and display cabinets. They look for open containers, food stored on the floor, and items past their use-by date.

5. Cleanliness of the Premises

Inspectors assess the general cleanliness of the kitchen, storage areas, service areas, and toilets. They look behind equipment, under shelves, inside ovens and microwaves, and check extraction fans and canopies. A kitchen might look clean from a distance but fail on closer inspection.

6. Pest Control

Any evidence of pests is a serious issue. Inspectors look for:

• Droppings (rodent or insect)
• Gnaw marks on food packaging or fixtures
• Live or dead insects in food preparation areas
• Entry points (gaps under doors, holes in walls)
• Bait stations and pest control contracts

7. Food Safety Management System

Inspectors expect to see a documented food safety management system. For smaller businesses, the FSA's "Safer Food, Better Business" pack is sufficient. The inspector will check that the system is actually being used – not just sitting on a shelf collecting dust. They look for completed daily records, not blank pages.

8. Staff Training and Knowledge

The inspector may ask staff questions about food safety practices: how they prevent cross-contamination, what temperatures food should be stored at, and how they handle allergen requests. Evidence of formal training (certificates) is helpful but not essential – the inspector cares more about whether staff actually understand and follow correct procedures.

9. Allergen Information

Since December 2014, food businesses must be able to provide customers with allergen information for the 14 major allergens. Inspectors check that this information is available (on menus, in folders, or verbally from trained staff) and that the business has systems in place to prevent allergen cross-contamination.

10. Structural Condition

The physical condition of the premises matters. Inspectors look for:

• Intact, cleanable wall and floor surfaces
• Adequate ventilation to prevent condensation
• Sufficient lighting in preparation and storage areas
• Working drainage and plumbing
• Properly maintained equipment in good working order

Understanding what inspectors look for can help businesses prepare and maintain high standards between inspections. You can see how businesses in your area perform by exploring our rankings or searching for specific businesses on our homepage.