Free — 20 questions, about three minutes
If an EHO walked in this morning, what could you actually produce?
Not whether the checks got done — whether you could put your hand on the record. That's the difference most inspections turn on.
Almost nobody fails because the fridge was warm. They fail because the fridge was fine and there's nothing written down that says so, or the folder is in the office and the last three weeks are missing.
Answer honestly. Nothing you tick leaves your browser, and nobody sees the result but you.
This needs JavaScript, and yours is off.
The questions are below in order — you can read them and answer them on paper, which
works just as well.
What this is and isn't. A self-check covering the areas an environmental health officer commonly asks about, written by people who run kitchens and get inspected. It is not an official assessment, no EHO or the FSAI has endorsed it, and a good score here is not a defence. The authority is the FSAI and your local environmental health office. Use this to find your own gaps before somebody else does.
If the gaps are mostly "we do it, it's just not written down"
That's the common answer, and it's the one software actually fixes. Our HACCP module puts the checks on a tablet by the door, signs each one under the staff member's own PIN, and assembles the inspector pack out of the records as they happen — so the folder is never the thing that lets you down.
It runs our own kitchens every day. Have a look if that's useful — and if it isn't, the checklist is still yours.