EHO & HACCP

What does EHO stand for

• Executive Health Officer

• Executive Hygiene Officer

• Environmental Health Officer

• Environmental Hygiene Officer

What is the main role of an EHO?

• To check the hygiene of a premises is suitable and ensure food is suitability stored, prepared and served.

• To make sure all the staff are healthy and the environment outside is clean

• To close down businesses who sell food they don't like

• All the above

Which of these is NOT a food poisoning?

• Campylobacter

• Salmonella

• Listeria

• E coil

If the EHO thinks the establishment is not up to standard with hygiene they can shut them down straight away

• True

• False

Food Safety Act (1990) makes sure the food establishments sell is

• Spicy

• Tasty

• Healthy

• Safe

HACCP stands for

• Hazard analysis critical control person

• Health analysis critical control person

• Hazard analysis critical control points

• Health analysis critical control points

The EHO can enter and inspect and establishment at any time they want?

• True

• False

Which one of these can an EHO NOT do?

• Close them down

• Fine them

• Take legal action

• Take their food

How many different things does an EHO look for when inspecting an establishment?

• 6

• 7

• 8

• 9

Which things would an EHO be checking when inspecting? (Select 3)

• The skills of the chefs

• Are the premises clean throughout?

• Wash hand stations and evidence of use

• What type of equipment they have

• Working food safety management system & Critical control points (HACCP)