Preparing for EHO inspections after winter

Environmental Health Officer (EHO) inspections often increase as businesses move into spring. After winter, a little preparation can help ensure inspections are straightforward rather than stressful.

For bakeries, staying inspection-ready is about consistency, good documentation and clear routines.

Review your food safety management system

Start by reviewing your food safety documentation:

• Ensure your food safety management system is current

• Check monitoring records are complete and signed

• Review any corrective actions taken over winter

Clear, up-to-date records demonstrate good control and compliance.

Check premises and equipment

Walk through your bakery with fresh eyes:

• Look for damage or wear caused by winter conditions

• Ensure equipment is clean, well maintained and operational

• Check storage areas for cleanliness and organisation

Small issues addressed early can prevent problems during inspections.

Refresh staff knowledge

Staff confidence plays a key role during EHO inspections:

• Reinforce hygiene and handwashing procedures

• Ensure staff understand cleaning routines

• Make sure teams know where key documents are stored

Consistency across the team helps inspections run smoothly.

Review cleaning and maintenance routines

Spring is a good time to reassess:

• Cleaning schedules and frequencies

• Responsibilities across the team

• Maintenance records

Clear routines and accurate records support ongoing compliance.

Build inspection readiness into daily operations

Preparing gradually throughout the year makes inspections far less disruptive. When good habits are part of everyday operations, inspections become routine rather than stressful.

CBA membership provides guidance and support to help bakeries prepare for EHO inspections and maintain food safety standards throughout the year.

For guidance and support login to My CBA or call us on 01920 468061