Environmental Health Practitioners (EHPs) and Trading Standards Officers (TSOs) have the right to enter and inspect food premises at any reasonable time. They do not have to make appointments and can arrive without advance notice.

Our white paper outlines what these inspectors are looking for and provides guidance on good practice in food handling and storage.

Your responsibility, whether you run a hot dog stand or a three-star restaurant, is to operate within the Food Hygiene Regulations 2006. These laws are common throughout the European Community.

Anyone who handles or sells food, or who cleans equipment used for food, is governed by the regulations. If you are a manufacturer of animal-based products (e.g. dairies and fish markets) there are additional specific rules you must follow. Read our white paper to find out more.

Want to know more? 

We have some quick fact pages dedicated to answering all your EHP related questions. Find out more here: