The Top 5 Questions Environmental Health Officers Are Asked

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[en-GB] The Top 5 Questions Environmental Health Officers Are Asked

Many members want reassurance that their food business will be approved by their Local Authority Environmental Health Officer (EHO) and won’t negatively impact their Food Hygiene Rating. Find answers to the 5 most common questions business owners ask when preparing for inspections and meeting legal requirements.

The Top 5 Questions Environmental Health Officers Are Asked | P&G PRO

Many members want reassurance that their food business will be approved by their Local Authority Environmental Health Officer (EHO) and won’t negatively impact their Food Hygiene Rating.

As part of my role at The Nationwide Caterers Association, I advise members on how to run safe and compliant food businesses. Many members want reassurance that their set-up will be approved by their Local Authority Environmental Health Officer (EHO) and won’t negatively impact their Food Hygiene Rating. We support businesses in preparing for inspections and ensuring they meet legal requirements.
 
Here are five of the most common questions:
 
<ol><li class="mb-40">Do I need separate sinks for handwashing and washing food/equipment? Yes. Food safety regulations require a dedicated wash hand basin for handwashing to prevent cross-contamination. It must be used only for hands and supplied with hot and cold running water, soap, and hygienic drying materials. You must also have adequate facilities for cleaning equipment and, where necessary, washing food such as salad or vegetables. Ideally, separate sinks should be used for food and equipment washing. If space is limited, one sink may be used for both food and equipment, but food must not come into direct contact with the sink (use a colander or container). The sink must be thoroughly cleaned and disinfected between tasks. </li><li class="mb-40">How long can I keep food at room temperature? Strict temperature control is essential. High-risk and perishable food should spend as little time as possible in the “danger zone” (8°C–63°C). Good practice includes:<ul><li>Keeping chilled food below 8°C</li><li>Hot holding at 63°C or above</li><li>Cooling cooked food quickly</li><li>Returning food to temperature control as soon as possible</li></ul>The “4-hour rule” allows food to be kept out of temperature control for a single period of up to four hours for preparation, service, or display. If food has been out for less than four hours, it can be returned to refrigeration. If it exceeds four hours, it’s safest for it to be disposed of. </li><li class="mb-40">What cleaning products do I need? Essential cleaning products include:<ul><li>Food-safe detergent, such as Fairy PRO washing up liquid</li><li>Food-safe sanitiser, such as Flash PRO Multi-Surface Cleaner is safe for food contact surfaces</li><li>Antibacterial hand soap</li><li>Floor cleaner, such as Flash PRO All Purpose Cleaner</li><li>Degreasers, like Deepio PRO Spray or Powder (where required)</li></ul>A sanitiser removes grease and disinfects. It is suitable for “clean as you go” tasks and light soiling during service. Effective cleaning requires a two-stage process to ensure proper disinfection. During inspection, EHOs will check that your sanitiser meets recognised standards (such as BS EN 1276 or BS EN 13697) and that it is used according to the manufacturer’s instructions. For example, Flash PRO Disinfecting Multi-Surface Cleaner is a ready-to-use spray for cleaning and disinfection of general surfaces, stainless steel and glass and kills 99.99% of coronaviruses & bacteria*.</li><li class="mb-40">Do I need a written Cleaning Plan? Cleaning and disinfection procedures are a key part of a documented food safety management system based on HACCP principles. While there must be effective cleaning procedures in place, there is no legal requirement for a specific format. The level of documentation depends on the size and risk level of the business:<ul><li>Small, low-risk businesses may manage cleaning through routine procedures and record completion in a diary or monitoring sheets.</li><li>Larger or higher-risk businesses may require a detailed written Cleaning Plan to clearly evidence what is cleaned, how, and how often.</li></ul>A Cleaning Plan should outline what needs cleaning, how and when it’s done, which products are used, and any protective equipment required. Displaying the schedule in the kitchen can help maintain standards and clarify responsibilities.</li><li>Do I need a professional pest control contract? There is no legal requirement to have a professional pest control contract. The law requires food business operators to take effective steps to prevent and control pests, which may include routine in-house checks for signs of infestation. However, if pest activity is identified, engaging a professional contractor is strongly recommended. Professionals can: <ul><li>Correctly identify pests</li><li>Trace the source of infestation</li><li>Identify structural weaknesses or attractants</li><li>Use professional-grade treatments more effective than over-the-counter products</li></ul></li></ol>

* all enveloped viruses based on EN14476, 15 seconds contact time. Not tested on SARS-Cov-2. Bacteria based on EN1276/EN13697
 
### Your Hero Products for Inspection

<table style="border:2px solid #000; border-collapse:collapse;">
 <tr>
 <td style="border:2px solid #000;padding: 8px;">
 <a href="/en-gb/products/deepio-professional">Deepio PRO</a>
 </td>
 <td style="border:2px solid #000;padding: 8px;">
 <a href="/en-gb/products/fairy-professional">Fairy PRO</a>
 </td>
 </tr>
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 <td style="border:2px solid #000;padding: 8px;">
 1. Degreaser Spray 
 2. Safe for food contact surface 
 3. HACCP compliant 
 4. Disinfecting food contact safe (C5 RTU) + EN NORM 
 </td>
 <td style="border:2px solid #000;padding: 8px;">
 1. Washing up liquid for professional use 
 2. HACCP compliant 
 3. Disinfecting multi surface 
 </td>
 </tr>
</table>

Summary

As part of my role at The Nationwide Caterers Association, I advise members on how to run safe and compliant food businesses. Many members want reassurance that their set-up will be approved by their Local Authority Environmental Health Officer (EHO) and won’t negatively impact their Food Hygiene Rating. We support businesses in preparing for inspections and ensuring they meet legal requirements.