EHO visit? - Do not Panic!

▷▷▷EHO visit? - Do not Panic!

If you're a food company, you can receive a letter or a phone call from the Environmental Health Officer from your local authorities. Depending on the jurisdictions they are also known as a possible paramedics, doctors, environmental health officers or inspectors of public health.

The visit is one of several reasons:

i) routine inspection: it may be because there has been some time since its establishment last checked, or it may be becauseYour company's new

ii) Follow-up of control: as a way to verify that the problems found in a previous investigation, or following a complaint by a member of the public or employees have been corrected or are in the process of being corrected.

iii) sometimes EHOs visit a food establishment for other reasons, such as conducting investigations or consultation as part of a larger project

These are the most important tips to remember when you are asked to make an appointment with aEHO:

1. Do not panic! First, the essential requirements checklist:

1.1 The bathrooms are fully equipped and clean

2.1 In order to avoid all foods are clothing, including with headgear. We must spare clothing for the protection of staff and visitors including the EHO him / her.

1.3 Clean all surfaces, including cabinets and refrigerators / freezers

1.4 Ensure that sufficient air-tight container for holding food and left

1.5Make sure that the killers fly, rat traps and other pest control are fully functional and ready

1.6 Ensure there is adequate space and facilities to allow for proper separation of raw and cooked foods

1.7 Ensure that all kitchen utensils are not clean in use

1.8 Ensure that there is spare towels ready for use

Check all food handlers skills 1.9 Make sure that the information from this date and easily accessible

1.10 Make sure no food is on the floor or on atop-level range.

2. Temperature

2.1 Ensure that you have a thermometer and a thermometer, the ideal temperature of the surface. You can expect to take the temperature of food in various parts of the cycle as the time of delivery, while in the cold, or before preparing or shipping.

2.2. You may need to keep records of temperatures. If you have not kept such records have not attempted to establish his historical record. EHOs aregenerally very good at spotting this kind of thing and all that what you will do is lose their confidence. The best thing to do to start the recordings of the EHO today and say the truth, if requested, which was launched only the records because of the impending visit. Even if you have been tried, it would be an EHO is happy as a field to reflect the honesty and this can reduce the severity of the sentence.

2.3 Ensure that the maintenance records of all the refrigerators on hand. If you can not find, please contactEngineering and have been waiting for. You should be able to deliver a service, if necessary,

3. Pest Control

3.1 Ensure that contracts for pest control are current. Assess yourself on the parasite's last check-up and the contents of the report. Make sure that all points are required in the report.

3.2 Ensure that there are real insect screening on all open windows or doors

3.3 Check if you (or pest control), UV lamps last modified inFly killer machine. If this account for more than 12 months has been done, instead of an urgent order for more. Most companies sell fly killer, a surface during the night of the delivery of new lamps for the matter and that the replacement fly killers.

3.4 Ensure that fly with the murderers are shatterproof lamps, when you open the food preparation. Also, make sure the murderers are not fly directly to food

3.5 are not looking for signs of rodent infestation. If you have found, and the traps areWork, call the pest control company. Most comes from short-term

4. Budget

4.1 Checking your orders of cleaning supplies like antibacterial hand wash. The last thing you need is the implementation of these products when the EHO visits

4.2 provides a detergent should plan and some form of control, and records, to demonstrate that the cleaning and inspection was carried out

4.3 Ensure all cleaning chemicals are labeled. If all the labels have comeis to apply your label, you know, what it is, or disposal of the chemical responsible. Make sure that the cleaning of tools, clothing, chemicals and away from food and also ensure that the towels for food preparation areas is not mixed with a cloth and mop floor

4.4 Ensure that all food labeled and an expiration date, if necessary. It 'important that at least one person who knows the history of all food on site or premises. If the EHO is a full containerin the refrigerator as a "Mayo", without further information and no one can tell how long he or she was there or how it came to be there, then this is a black spot in front of your operation

4.5 Make sure bins are emptied before the full and that the waste must be collected properly covered in the company

5. Staff Training

5.1 You must keep an updated list of all employee training / certificates. It must be clear and easily accessible place. Againif you've just decided to start manufacturing the records have historical records. Apart from the fact that this action would probably be illegal if the intention was to be considered by EHO, would probably be noticed by the EHO and you should lose their confidence. The EHO would not be impressed that you had just started to keep records, but would be outraged if he had produced. It is recommended to treat the EHO than at any time.

5.2 Appeals to the formationRecords is only a part of history. Although all employees to manage the staff and food service products which have all been trained in the handling of food and have all your cards right, you still have a job as a cook, make sure to properly fulfill their duties. Time is short before an EHO visit, but you must ensure that every employee fully aware of what is necessary to meet the food needs managed. There's nothing worse than a representation of an EHOare complete set of training documents, while seeing a staff member who market meat raw with cooked meat in the refrigerator.

5.3 You must be firm on this issue. When a staff member will not come to class, you must ensure that they intensive training or consulting, and has also received formal disciplinary action. This must also be registered. In this case, if the employee has to do something special EHO that endanger food security, will still be some defense if you discoveredable to demonstrate a record of the action that you have already taken to deal with it.

5.4 You must ensure that employees are free from any disease or infection, endangering food security. You must ensure that a record is kept of these diseases (confidential personal record) and, if necessary mandate, should be relieved of duties of handling food, or even at home. Again, you do not have to decide, not the historical record.

5.5 Wash hands, hat, uniforms are clean and clothes are allextremely important. EHOs will be out for regular hand washing between tasks and want to make sure that the sterilized or disposed of regularly re-use towels instead. Hats / hair restraint is a crucial step for the food (even for those who have hair!), As this very visible and clear. A dirty uniform is also a significant problem and visible.

5.6 at least one member of staff (more if you have many employees), must be qualified to train otherhandling of food

6. Things you can not properly before the visit

6.1 Do you have interior window sills, not the slope? Write it

6.2 There are some cracks in tiles and in some walls and floors? There are cracks in the sink? Make a detailed understanding of these issues

6.3 If you close some windows or doors not working properly? Make a note

6.4 A couple of your employees are not fully trained in food handling? Give them other tasks for the day (away from food). If this isnot practical to offer in-house training for now and enter the training that they have and when it was implemented.

Until these problems in hand and have to minimize the to-do list, go down the likelihood of control EHO evil. If you've got an appointment with the contractor to the bars on the windows are tilted, cracked tiles repaired replaced, repaired doors and book have the training for employees, will hopefullycomply with the EHO, which in this case.

As I said, do not panic. Do not lie or falsify. Work in this list. Ensure that employees are fully informed of all issues and the importance of good EHO inspection. The EHO does not expect that a proper inspection. In fact, if you look at the pristine conditions and absolute perfection, which may be a bit 'suspicious. see what they want is the base well covered, such as hair, washed his hands made, the records and a list ofQuestions that are still under treatment, although only a "to do" list.

An EHO can visit some commercial benefit. Apart from the obvious failure to appear in court for a crime is that you are left alone to face your business. In some countries, where a "score-on-door work", an EHO inspection of success can bring in more business.

Rat Zapper

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