Environmental Health Officers carry out food safety inspections to ensure food businesses are complying with Irish food law and operating safely. Inspections can be announced or unannounced and apply to all food businesses, including cafés, restaurants, takeaways, hotels, care homes, and manufacturers.
This guide explains exactly what EHOs look for during a food inspection, the most common reasons businesses fail inspections, and how to prepare.
What Do Environmental Health Officers Check During a Food Inspection?
EHOs assess whether a food business is producing safe food and complying with legal requirements. Inspections typically focus on five core areas:
- Food safety management system (HACCP)
- Food hygiene and staff practices
- Temperature control
- Cleaning and sanitation
- Premises and equipment condition
1. Food Safety Management System (HACCP)
EHOs will check that your business has a documented HACCP-based food safety management system that is:
- Specific to your operation
- Up to date
- Implemented in practice (not just paperwork)
- Understood by staff
They may ask:
- How hazards are identified
- What your critical control points are
- How you monitor temperatures
- What corrective actions you take when things go wrong
Common issues found:
- HACCP plans not tailored to the business
- Records not being completed
- Staff unaware of procedures
2. Food Hygiene and Staff Practices
EHOs observe how food is handled in real time, including:
- Handwashing practices
- Use of protective clothing
- Prevention of cross-contamination
- Allergen control procedures
- Personal hygiene standards
Common issues found:
- Poor handwashing
- Cross-contamination between raw and ready-to-eat foods
- Lack of allergen awareness
3. Temperature Control
Temperature control is a major focus of inspections. EHOs check:
- Fridge and freezer temperatures
- Cooking temperatures
- Cooling procedures
- Reheating practices
- Hot holding temperatures
Businesses should be able to demonstrate that:
- High-risk foods are stored at 5°C or below
- Cooked foods reach at least 75°C
- Cooling and reheating are controlled and monitored
- Probe thermometers are clean, sanitised, and calibrated
Common issues found:
- No temperature records
- Inaccurate or dirty probe thermometers
- Improper cooling of cooked foods
4. Cleaning, Sanitising and Pest Control
EHOs assess whether cleaning systems are effective and documented:
- Cleaning schedules
- Use of correct sanitisers
- Condition of food contact surfaces
- Evidence of pest control
Common issues found:
- Dirty equipment and surfaces
- No written cleaning schedule
- Poor pest-proofing of premises
5. Premises, Equipment and Layout
The physical condition of the premises is also inspected, including:
- Condition of floors, walls, and ceilings
- Adequate handwashing facilities
- Equipment in good repair
- Adequate refrigeration capacity
- Layout that prevents cross-contamination
Common issues found:
- Damaged surfaces that can’t be cleaned properly
- Poor workflow between raw and cooked food areas
- Inadequate handwash sinks
6. What Happens After a Food Inspection?
Following an inspection, EHOs may:
- Provide verbal advice
- Issue written recommendations
- Serve an improvement notice
- In serious cases, issue a closure order
Failure to comply with legal requirements can result in enforcement action and reputational damage.
7. How Can Food Businesses Prepare for an EHO Inspection?
Food businesses should:
- Keep HACCP documentation up to date
- Complete temperature and cleaning records daily
- Have staff trained and certified in food hygiene and allergen control
- Carry out internal checks and audits
- Fix maintenance issues promptly
How SafeHands Can Help
SafeHands Health & Safety Solutions supports food businesses by:
- Training and certifying staff with onsite Food Safety/HACCP courses
- Preparing staff for EHO inspections
- Developing and reviewing HACCP systems
- Identifying compliance gaps before enforcement action
Professional support can help ensure your business is inspection-ready at all times.
Frequently Asked Questions on Food Inspections
Are EHO inspections announced or unannounced?
Food inspections can be either announced or unannounced. Businesses must be ready for inspection at any time.
Can a business be closed after one inspection?
Yes. If there is an immediate risk to public health, an EHO can issue a closure order.
What records do EHOs ask to see?
EHOs commonly request HACCP documentation, temperature records, cleaning schedules, allergen controls, and training records.
How often do EHOs inspect food businesses?
The frequency depends on the risk rating of the business and its compliance history.