Are you ready for your EHO inspection?
Answer a few quick questions across food safety management, allergens, temperature control, hygiene, training and records. Get an instant readiness score and a clear list of what to fix before your visit. Free, no signup, no data stored.
Registration & food safety management
Your food business is registered with your local authority.
You have a written food safety management system (Safer Food Better Business or HACCP-based).
It's kept up to date and actually followed day to day, with the diary/records completed.
Allergens (Natasha's Law)
You can identify which of the 14 named allergens are in every dish you serve.
Prepacked for direct sale (PPDS) foods carry a full ingredient list with allergens emphasised.
Allergen information given to customers is accurate, available and consistent.
Temperature control
Fridge and freezer temperatures are checked and recorded.
Cooking, reheating and hot-holding temperatures are met and checked.
Cooling, defrosting and chilling are done safely.
Cleaning & hygiene
You follow a documented cleaning schedule.
There are adequate handwashing facilities and staff wash hands properly.
Pest control arrangements are in place and monitored.
Training & competence
Food handlers are trained and supervised to the level their work needs (e.g. Level 2 Food Hygiene).
Training records are kept and up to date.
Traceability & records
You keep supplier and delivery records so food can be traced.
Date coding and stock rotation (use-by / best-before) are managed.
Your records could be produced for an EHO or FHRS inspection at short notice.
Your rating is on the door — and online
A Food Hygiene Rating isn't just a sticker in the window — it's published online where customers, delivery platforms and landlords can see it. The businesses that score a 5 aren't doing anything exotic; they simply keep the records, checks and training that prove good practice, and can produce them on the day. This checker shows you where those gaps are before the EHO does.
Related: build a Natasha's Law allergen matrix for your menu, or see Complys for hospitality.
Food hygiene — FAQs
What does an EHO / FHRS inspection look at?
An Environmental Health Officer assesses three things that make up your Food Hygiene Rating (FHRS): how hygienically food is handled (preparation, cooking, cooling, storage), the condition of the premises (cleaning, layout, pest control), and how you manage food safety — your documented system, records and training. This checker walks through those areas so you can find gaps first.
What's the difference between this and the FHRS score?
This is an indicative self-assessment to help you prepare. Your official Food Hygiene Rating ('Scores on the Doors', 0–5) is decided by your local authority's EHO, not by this tool. Always check your current requirements with your local authority.
Do I need an account?
No. There's no login and nothing you enter is stored — it runs in your browser. Run it as often as you like as you close the gaps.
How does Complys help food businesses?
Complys keeps your food safety checks, temperature logs, allergen information, training records and cleaning schedules in one place, so an inspection becomes a case of showing what you already have rather than digging for it. There's a free 90-day trial.
Keep your kitchen inspection-ready all year
Temperature logs, allergen info, cleaning schedules and training records in one place, ready to show. Free to start, no card required.
Start your free 90-day trialMore free tools: allergen matrix generator, and the full tools hub.