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Most business owners don’t look forward to food safety inspections. However, you should not have anything to worry about if you are following the minimum food safety requirements.

All businesses that handle food are required to undergo semi regular food safety inspections. This is in the interest of the public’s health to ensure no one is consuming potentially harmful food. Here is key information that every company needs to know about food safety inspections.

What can I expect from a food safety inspection?

On the day of the inspection, you will meet an Environmental Health Officer (EHO), who will be conducting the inspection. They will check that the premises are properly cleaned, food is stored appropriately, the personal hygiene of food handlers is up to scratch, and all temperatures are controlled to meet standards. The EHO will inspect both the back and front of house. They may also search for any signs of pests, unsanitary surfaces and incorrect storing of potentially hazardous foods.

How can I prepare for a food safety inspection?

Reading this article is a great first step in preparing yourself for an upcoming inspection, but you will need to ensure your restaurant is fully equipped before it is ready for the test. To prepare your store, you should have cleaning checklists & guides, history of cleaning & temperatures, food audit checklists and most importantly a functioning temperature monitoring system.

The easiest way to make sure all these areas are covered is with Squizify.

We provide outstanding food safety temperature monitoring technology. Our Bluetooth Temperature Probes provide real-time reports and logs. This makes providing temperature history during your next inspection super easy. SQUIZIFY also provides food safety and compliance checklists, cleaning guides and food audit checklists. We can customise checklists to suit each store and identify critical and non-critical task types. This ensures maximum efficiency so that the important tasks are carried out first.

Using SQUIZIFY will benefit your business greatly, not only to keep you up to date with the latest food safety standards but also helping you to be prepared for an inspection at any given time. All you need to do is show them our system.

Here are some common mistakes to avoid

  • Equipment – all equipment must be cleaned and sanitised after use and organised in appropriate areas.
  • Storage – food must be stored appropriately in secure containers labelled with the use by date.
  • Everything must be cleaned! – this includes benches, floors, inside/outside cupboards, under/inside/outside food storage units and windows.
  • Vents, Drains & Sinks – all of these need to be clean and in working condition.

Additional ways to really succeed in your health and safety audit include:

  • Ensure the business looks spick and span from the outside and inside
  • Ask the inspector for feedback – ways to improve the businesses current procedures.
  • Comply with the inspector as much as possible
  • Engage with staff – everyone should understand the importance of food safety

For more specific information on food safety inspections, you should refer to your local government’s website.

Get in contact with us to find out more about how to top your next food safety inspection and be the best in the business when it comes to food safety standards.