How to get a Five Rating from EHO

4 September 2021

A brief guide on passing your next EHO inspection

FREE ADVICE

We hope you’ll find this advice on achieving, or maintaining a Food Hygiene Rating of Five, to be useful. Further information and training courses can be found on our website: Hygienie.org. We use specially prepared animation, and many of the pictures in this article are screen shots from our course.

In this article you’ll discover:

- A basic overview of how to achieve a five

- A detailed explanation of each point

- A brief explanation of how EHO calculate your rating

1. INTRODUCTION

Ensure you make a great first impression!

2. MUST HAVES

· A food safety management system based on HACCP principles

· Allergen information

· Training records

· Hot and cold running water

· Fully stocked wash hand basins

· The correct grade of sanitiser/disinfectant

3. FOOD PRODUCTION

· Separation of raw and cooked food

· Suitable cooling procedures (if applicable)

· Good personal hygiene

4. STRUCTURE, CLEANING, AND PESTS

· Smooth, cleanable surfaces, equipment in good condition

· High cleaning standards

· Pest free

5. STORAGE

· In date

· Correct temperature

· Correct storage practices

THE DETAIL

In this section you’ll gain a greater understanding of these basics. The advice is taken from thousands of hours auditing experience, and the creation of our online courses.

1. FIRST IMPRESSIONS

Introduction:

Ensure staff know the importance of an EHO visit. EHO powers are similar to the police, they have the right of entry at any time.

Ensure they're greeted professionally and promptly.

As the old saying goes; you only get one chance to make a good first impression. You want to appear professional, confident and engaged in the inspection process.

Throughout the visit, EHO will be checking your systems, your standards and your knowledge.

There are several reasons for an EHO visit. The most likely reason is to complete your routine inspection.

Afterward, they’ll award you your food hygiene rating (if your business is in England, Wales and Northern Ireland).

Scotland has a different scheme, however the general process of the visit and advice on how to pass is the same.

It’s also possible they are visiting following a complaint, or to investigate a food poisoning outbreak; it’s a good idea to find out the reason for their visit.

2. MUST HAVES

A food safety management system based on HACCP principles

Your food safety management system. This is so important; if you don't have one, most EHO will immediately drop your score to a two.

The safety management system most commonly used by small businesses is Safer Food Better Business.

There are several versions, focussed on specific business types, including caterers, retailers, Indian cuisine and Chinese cuisine (English and Cantonese versions).

It can be downloaded for FREE from the food standards agency.

Go to Food Standards Agency Website

If you've purchased the business from someone else, you'll need to review the documents and sign off as the new owner.

Better still, print off a new copy and complete the details.

Again, failure to do so can result in a very low score.

Print off the document and complete each section, explaining how you keep food safe. Ensure all your staff know where to find the document. Better still, as advised above, keep all documents together in a clean, plastic container so they don’t go missing.

Some EHO also expect you to record temperatures twice per day. It's not strictly a legal requirement to do this; but again, if you’re going above and beyond, it creates a great impression.

Safer Food, Better Business is not the only option available. You may be using a food safety management system developed by a consultant, or by an in-house team. Always make sure staff know where to find these documents.

ADDITIONAL RECORDS

Your EHO may request additional records including:

- Pest control records

- Training records

- Waste transfer notes.

We advise you to keep all these together in your “EHO” container to hand over as requested.

If it's not practical to keep all of these in a covered container; then provide a list so staff dealing with EHO know where to find them.

Remember, even if you’ve completed your Safer Food, Better Business pack, failure to produce on the day could result in a low score.

ALLERGENS

Download the allergen sign from the FSA

PROVIDING ALLERGEN INFORMATION TO CUSTOMERS.

You’ll need to ensure your allergy information is accurate AND available.

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Step One: List all your dishes on the left-hand side.

Step two: Work through all your dishes and tick the relevant allergens. Remember to check all your ingredients and don’t forget ‘hidden’ allergens. For example, curry paste will often contain mustard.

Step three: Keep a copy of your matrix available for customers and a copy in your kitchen.

If you have a website, consider placing the allergen information online. This will present a professional image to customers.

You could also add a QR code for your website information to your allergy sign.

There are various electronic tools and systems available to purchase.

For most small business, the FSA allergen matrix is the most viable option.

Training records

Legally, everyone must be trained to the correct level. (In technical language, this is, “trained to a level commensurate with their workplace activities”).

At Hygienie, we offer a variety of training solutions including competitively priced e-learning.

We can help ensure you're training is legally compliant.

EHO INSPECTION

The duty manager has introduced themselves to EHO, and if you’re not on duty, they’ve called to inform you of the visit. If possible, try and attend the visit yourself.

EHO may examine the paperwork first, or more likely, they’ll head straight into the kitchen.

Ask if you can accompany the EHO. Be courteous and professional.

If possible, always accompany EHO on their visit; take notes, show interest, make a good impression. However, if EHO would rather be left alone, leave them to it!

BASIC CHECKS

Wash hand basins.

The first thing EHO will do is wash their hands.

Ensure the wash hand basin is clean, accessible and fully stocked with liquid antibacterial soap, hand drying facilities and hot and cold running water. A mixer tap should be around 35 to 40 C.

This should be one of your first checks of the day.

You will notice the SFBB diary asks you to check your kitchen on a daily basis.

You need to record anything wrong, and what you did about it. The diary does not provide a checklist of WHAT you need to check. We’ll provide a checklist example in a future article.

Surface Sanitiser/disinfectant.

Ensure your disinfectant is to the correct standard.

Look on the label for the following information: BS EN 1276 or BS EN 13697.

Ensure you're allowing the correct contact time (contact with the surface to kill bacteria).

Again, you should find this information on the bottle. If not, look up manufacturers’ instructions.

EHO will often question staff on contact time; consider including the answer on a laminated guide, displayed in the kitchen.

We’ll include an example of a laminated guide in a future article.

Temperature probe.

It's not a legal requirement to use a probe, but it's usually the best way to check cooking temperatures.

If you're using one, ensure the following:

- It's working

- It's clean and in good condition

- You have suitable probe wipes available (EHO heavily penalised sites for using baby wipes and surface cleaners).

A QUESTION FROM OUR LEVEL TWO FOOD SAFETY COURSE:

You can find suitable probes, and probe wipes, at reasonable prices, on Amazon or local catering suppliers.

Ensure probe wipes are clean and moist (some sites keep them in the fridge in a lidded container as this helps to prevent drying out).

If you don't have probe wipes, instruct staff to use paper towels and your disinfectant/ sanitiser. Probe wipes are preferred.

Some EHO also expect you to calibrate your probe on a regular basis (eg weekly).

Place in iced water (ideally in a metal container with plenty of ice). The probe should be zero degrees C. A tolerance of one degree either side is usually permitted (ie -1 to +1).

Place in a pan of water on a boiling water. The probe should be 100 degrees C.

Again, a tolerance of one degree either way is allowed.

You can add probe calibration procedures to your laminated guide.

1. FOOD PRODUCTION

EHO will examine practices. Problems frequently raised include:

- Temperature control. Some food must be below 8C. Do not leave out at ambient temperature for too long. The maximum time this food can be held at ambient temperature is four hours. Therefore, small amounts, during busy periods should not be a problem.

- Cross contamination. Use the correct chopping boards and prepare raw food away from ready to eat food.

- Ideally have a dedicated area for raw preparation, away from ready to eat food. Following raw preparation, ensure all areas are thoroughly cleaned down afterward with a two-stage clean (hot soapy water followed by sanitiser).

- Cross contamination on the grill; use one set of tongs for placing on the grill and the same (or second set) for first turn. Once the product is sealed on both sides, use separate tongs for the rest of the process.

- Cooling. Ensure suitable cooling processes are followed. For example; after cooking place in smaller containers, on ice, in a cool part of the kitchen. Keep in this area for a maximum of two hours. After two hours the food must be cold enough to put in the fridge (eg 20C). If you have a large walk-in fridge, it may be possible to put the food in sooner. You can place on the top shelf, and it won’t raise the temperature of other items.

- Personal Hygiene. Ensure hands are thoroughly and regularly washed. In particular after handling raw meat, refuse, leaving the food area. However, EHO will expect to see regular handwashing as a matter of routine.

- Use of probes. Ensure your probe is sanitised before and after each use, using the correct probe wipes (as above). If the temperature doesn’t hit reach 75C, clean and sanitise your probe. Ideally place in boiling water too, NOT fryers, as some sites have done. This does not result in a good EHO rating!

- Again, you can include all of this information on your laminated guide.

4. STRUCTURE, CLEANING AND PESTS

All EHO will thoroughly check your premises, using a torch.

Ensure you do the same on your management checks. When you’re carrying out your own checks use a torch, and look at different angles (look under/look up).

Ideally, task other members of staff to check cleaning too; no-one will see everything.

All areas must be thoroughly clean.

Here are examples of detailed cleaning where EHO often find issues:

- Tin opener blade.

- Wall to floor junctions under and behind equipment.

- Shelving.

- The underside of the soap dispenser.

EHO will be especially concerned with dirty hand contact surfaces such as fridge handles.

Structure:

All areas must be in good condition; smooth and cleanable.

Here is a list of areas where EHO often find issues:

- Damaged walls (e.g. cracks in tiles).

- Damaged floors.

- Damaged fridges such as seals.

- Heavily scored chopping boards.

Pests:

Ensure the site is pest free at all times.

It is not a legal requirement to employ a pest contractor. If you do employ a contractor, keep records in your ‘EHO box’.

If you don’t employ a contractor, carry out your own checks, record the findings and keep your own records.

EHO often score down because there are no fly screens on doors or windows, or because back doors are left open

Other areas:

Ensure bin areas and staff rooms/staff toilets are clean and tidy.

There should be two doors between a toilet and any food storage areas.

5. STORAGE

EHO will carefully examine fridges and other storage area's.

Ensure the following:

- All products stored at the correct temperature (legally chilled food below 8C).

- Storage to prevent cross contamination (ideally raw food in a separate fridge. If not, at the bottom of the fridge). In general, the correct layout will be: raw food on the bottom, raw food which is ready to eat (e.g. carrots used in a salad) on the next shelf up, and all ready to eat foods on the top shelves.

- All food in date. Ideally, all food will be date labelled once opened (e.g. day of opening/preparation plus two days or follow manufacturers instructions). ALWAYS within manufacturers use by dates.

- No food on the floor. This is an issue frequently noted during inspections.

- All food in suitable containers, in good condition, and covered.

CLOSING MEETING

EHO have completed their visit.

Ask them to summarise their findings. Ask them what you need to focus on to improve.

Ask them if they'll give you the rating. Many won’t, but there’s no harm in asking!

Ensure you address any points raised as soon as possible (whilst EHO’s on site if you can).

YOUR RATING

We’ll discuss how your rating is calculated in a separate article. For now, be aware of this:

EHO’s findings are divided into three sections;

1. FOOD HYGIENE AND SAFETY

2. STRUCTURAL COMPLIANCE

3. CONFIDENCE IN MANAGEMENT

The most important thing to remember is that, if one of these sections receives a low rating; the overall score will be low.

Remember the food safety management system we spoke about in the beginning? If you don’t have one, the confidence in management section will have a low score, and therefore, so will your overall score.

THANKS

Thanks for reading this article, and good luck with your next inspection!

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Availability Heuristic in Hospitality Safety

by Nick Dore Hygienie • 22 February 2026

This week I’ve read about the Availability Heuristic, with information taken from The Decision Lab.com. I’ve then tried to relate this information to safety. The availability heuristic is a mental shortcut that allows us to make choices easier and faster. We base decisions on information that comes easily to mind, rather than objective analysis of facts. For example, people may overestimate the dangers of plane crashes, shark attacks, and rare diseases if there have been recent events, vividly reported on the news. In some respects, it’s important that we do easily recall major events associated with safety. Knowledge of these incidents and help change attitudes and improve culture. The main danger, as I see it, is when memorable events aren’t easily recalled. This can lead us to underestimating the danger. For example, in food safety, we might not easily recall food poisoning outbreaks related to long, slow cooking. This might lead us to underestimate the danger, take short cuts, and not follow the correct procedures. The effect is increased when we, personally have not experienced such an incident. Recent, positive, memorable events can also result in overconfidence. For example, a recent Five rating and glowing praise from EHO can can result in overconfidence, and lessen focus on the standards that brought us the reward. This is closely related to over confidence bias, where subjective confidence in our abilities is greater than objective evidence. Often illustrated by the fact around 44% of UK marriages end in divorce, but most newly weds would estimate the likelihood of divorce for them to be around 0%. The ‘availability short cut’ is deeply ingrained and largely necessary. When starting a car journey, it’s not feasible to analyse every factor of our forthcoming journey to evaluate the risk. Being aware that car accidents do occur is sufficient to focus our attention on driving safely. As with most bias I’ve read about, it’s difficult to avoid. Even being aware of its existence doesn’t necessary mean we can overcome its dangers. In addition, as noted above, the knowledge of risks and consequences of mistakes can help drive improvements. Perhaps as a food safety and health and safety trainer I should use case studies and real-life examples to illustrate route cause failings, rather than specific subjects. For example, if I describe an horrific incident involving a deep fat fryer, learners are likely to easily recall the dangers of hot oil. They’re perhaps less likely to recall the dangers of taking shortcuts (for example not allowing enough time for the oil to cool). However, taking short cuts can equally result in accidents involving chemicals, working at height, or many aspects of food safety. I’m not in any way an expert in psychology, I’m just interested in how it relates to safety. Through my company I provide food safety and health and safety training at levels three and four. More information is available on my website Hygienie.org

Authority Bias in Safety

by Nick Dore • 17 February 2026

Authority bias is our tendency to be influenced by authority figures. A 1960’s experiment had members of the public (volunteers) ask questions to people hidden behind a screen. Those answering the questions were played by actors. Under the guidance of authority figures, the volunteers administered an electric shock for every wrong answer. The actors would cry out in pain, and so far as the volunteers were concerned, the pain was real. Under instruction, the current was increased for every wrong answer, some exceeding a level that would be fatal. I know a city centre restaurant where someone from head office arrived unannounced one weekend to monitor the sites performance. By Monday morning they had gained access to the safe and the takings. At no point did anyone challenge their authority, or check they were from head office. Many will have experienced the frustration of having their work suggestion dismissed…. Only for later, a senior manager make the same suggestion and having it adopted. If a group decision is to be made, the decision will usually reflect the opinions of the most senior manager in the room. Our tendency is to focus on the messenger rather than the message. There are positive aspects to authority bias. During a global pandemic it helps that millions of people will follow the advice of authority figures. Of course, some people will lean in the opposite direction and have a distrust of all authoritarian advice. This can result in conspiracy theories, particularly is someone with authority, an ‘expert’ encourages the distrust. Most people would advocate a balance. For example, to follow professional advice, but where possible, to fact check and seek alternative opinions. Which brings us to safety. Employees must follow safety policies and food safety management systems. Environmental health officers’ documented actions on inspection reports must be completed. However, when EHO’s recommend soaking cloths (for wiping down surfaces) in a bleach solution, it’s reasonable to consider alternative methods. If EHO’s insist food must be cooled to below 8°C in 90 minutes you might question is this is feasible. When a safety officer insists you wear a hard hat, they must be worn. Although on one course a delegate, who was ex forces told me that on manoeuvres they camouflaged vehicles with netting. During this task they were made to remove army helmets and replace with construction hard hats. Of course, I’ve no way of fact checking this. I do recall one company who, for years had been using the wrong chemical to disinfect surfaces. If an employee identifies such mistakes, it’s good they question rather than blindly follow. Unfortunately, whether these concerns are heard may depend on whether they’re an officer, senior manager, or perceived to be an expert. (PS, I’m not an expert in any of the above, I’m just interested in the subject) The original source of this material was an article in ‘thedecisionlab.com’

Attention Bias in Safety

by Nick Dore • 17 February 2026

I’m continuing to read and consider how aspects of psychology might be relevant to safety. This week, I was reading about Attention bias. This is where our attention might be biased towards certain elements in our environment, whilst ignoring others. It’s like ‘zooming in’ on certain information which renders us blind to other factors. The implications for safety audits and checks are clear. If we have a pet hate (like, oh, I don’t know, people putting things other than food on chopping boards; car keys, glasses, delivery notes and such) we might focus on this and miss other contraventions. There are wider concerns for management such as ignoring someone for promotion because we’re focussed on their weaknesses whilst ignoring strengths and potential. Or focussing on one measurement of an employee’s productivity. It’s possible to ruin work and personal relationships by focussing on a specific flaw. The tendency to focus on the negative can also be detriment to our own mental health. There are several factors that can bias our attention. External events such as the past performance of an individual, emotional stimuli such as anger, and internal states such as hunger (which can bias our attention towards donuts and chocolate). Avoiding attention bias is difficult. Our brains have a limited capacity of focus, and a mental shortcut such as this helps maintain cognitive efficiency. In some circumstances it helps to avoid stimuli. So, when giving up smoking, our habit might be linked to a cup of tea. When drinking a cup of tea, the stimulus focuses our attention on cigarettes, and it’s hard to stop thinking about having a smoke. I’m not sure if this is relevant to safety. And in some ways, attention bias is a useful trait in safety. There are evolutionary reasons for the bias. Those early humans more aware of dangers in their environment were more likely to survive and pass on their genes. Being aware of hazards is clearly a good thing in safety. I also considered this bias in terms of how we can influence others. For example, if a manager is angry or confrontational with an EHO, there may be a strong tendency for the EHO to focus on negative information. Conversely, if we’re calm, confident and welcoming, others are more likely to focus on positive information about us. The original source of this material was an article in ‘thedecisionlab.com’ I claim no expertise in psychology; I am just keen to learn more. I train food safety and health and safety to levels three and four. Through my website, Hygienie.org I offer online and live streaming courses to individuals and businesses.