The 50-Point EHO Readiness Checklist

Are You Truly Ready for an Unannounced Inspection?

Local council Environmental Health Officers (EHOs) can walk through your doors at any time. When they do, they are looking for specific, documented proof that your business is operating safely. This 50-point overview highlights the most critical areas where businesses fail.

Phase 1: Documentation & Records

• Is your Food Safety Supervisor (FSS) certificate current and displayed?
• Are daily temperature logs for all fridges and freezers filled out completely?
• Are delivery temperature logs being maintained for high-risk foods?
• Do you have a documented and signed cleaning schedule?
• Is your pest control register up to date with a licensed contractor?

Phase 2: Temperature Control

• Are all cool rooms operating strictly below 5°C?
• Is hot food being held above 60°C during service?
• Do staff have calibrated probe thermometers readily available?
• Are cooling processes for cooked foods tracked and documented?

Phase 3: Hygiene & Cross-Contamination

• Are designated handwashing basins easily accessible, supplied with warm water, liquid soap, and paper towels?
• Are raw meats stored strictly below ready-to-eat foods in the cool room?
• Are color-coded cutting boards used correctly to prevent cross-contamination?
• Is the allergen matrix updated for the current menu?

Failing the Checklist?

If you answered "No" to any of the questions above, you are at risk of a council fine or a warning notice. AMES Food Advisory provides mock audits and compliance coaching to fix these gaps permanently.

Book a Mock Audit with our Principal Consultant ↗