"Today\'s the day, the EHO is here." For most Irish food business owners that sentence triggers a familiar panic. But knowing exactly what the inspection covers - and in what order - removes most of the stress and turns the visit into a routine event. Here is what really happens.
How the visit starts
EHOs arrive unannounced. They show their warrant card on entry. By law you must allow them access during operating hours. Typical visits last 1-3 hours; longer for complex premises.
The order of an inspection
- Premises walk-through - external, deliveries area, storage, prep, cooking, service.
- Document review - HACCP folder, training records, supplier specs.
- Staff interview - 1-2 food handlers asked simple questions.
- Equipment and temperature checks - probes used to verify hot-hold and fridges.
- Closing meeting - findings, advice, written report.
The 8 inspection sections
- Structure and equipment - walls, floors, ceilings, ventilation, fridges, surfaces.
- Cleanliness - visual and swab.
- Pest control - bait stations, proofing, contractor reports.
- Personal hygiene - uniforms, hand-wash, illness reporting.
- Temperature control - cooking, hot-hold, cold storage, cooling.
- Cross-contamination - boards, knives, fridge layout.
- Food information - allergens, labelling, traceability.
- HACCP system - written plan, monitoring, verification, records.
Documents typically requested
- HACCP plan with current sign-off date.
- Hazard analysis and CCP list.
- Daily monitoring records for the past 6 weeks.
- Probe calibration log.
- Cleaning schedule and sign-off.
- Pest contractor reports.
- Allergen matrix.
- Supplier specifications.
- Training records including HACCP certificates.
- Traceability and recall log.
The staff interview
Expect open questions to whichever food handler is closest. Common ones:
- "What temperature do we cook chicken to?"
- "Where is the allergen matrix?"
- "What do you do if the fridge alarm goes off?"
- "How do you wash your hands when starting a shift?"
Confident, consistent answers across two random staff is a strong signal of a working HACCP system.
The closing meeting
The EHO summarises findings, gives advice and may issue:
- Verbal advice - minor issues, fix and move on.
- Improvement Notice - written, requires action by a deadline.
- Prohibition Notice - immediate stop on a process or piece of equipment.
- Closure Order - the kitchen closes until issues are resolved.
Outcomes and the public record
Closure Orders, Prohibition Orders and successful prosecutions are published on the FSAI website and frequently picked up by national media. The reputational impact often exceeds the financial penalty.
Be inspection-ready every day
Businesses that operate HACCP every day - rather than scrambling before a visit - pass comfortably. The single highest-leverage action is to have every food handler complete a current HACCP course in Ireland. When the interview starts, the team gives the same answers, the records line up, and the inspection becomes a routine business event.
