The inspector checks 3 things: the premises (cleanliness, condition), the equipment, and staff practices.
The Health Management Plan (HMP) must be on-site, up-to-date, and known by the team. It is the first document requested.
Temperature records must be complete. A three-month gap in the records is a serious error.
Hygiene training is mandatory. At least one person in the staff must have completed the HACCP training.
Be cooperative. The inspector is doing their job to protect public health. If they identify minor non-conformities, commit to correcting them immediately. Attitude matters.
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