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Inspections

Inspection day, minus the folder.

What an Environmental Health Officer looks at, and how to put your records in front of them without a late night and a lever-arch file.

What they're looking at.

Under the Food Hygiene Rating Scheme, an inspection weighs up three things: how hygienically food is handled, the physical condition of your premises, and how you manage food safety. The Food Standards Agency describes that last one as:

“How you manage ways of keeping food safe, looking at processes, training, and systems to ensure good hygiene is maintained.”

Source: Food Standards Agency, Food Hygiene Rating Scheme guidance for businesses

That part is mostly records and training. It's also the part you can't fix the night before, because nobody can fill in months that weren't written down.

  • 1 of 3

    How hygienically the food is handled

    Cooking, hot-holding and cooling temperatures, fridge and freezer readings, and the temperature of deliveries when they arrive.

  • 2 of 3

    The physical condition of your business

    Cleaning tasks and deep cleans, your pest control certificates, and premises checks.

  • 3 of 3

    How you manage ways of keeping food safe

    Training records with their expiry dates, a corrective action against every failed check, and a diary written as the work happened.

Those are the officer's headings, and managero uses them as headings only. It shows how much of your own checklist sits under each one and what's still outstanding. It doesn't score you, and it can't guess what anyone decides on the day.

Pick the dates. Press the button. Put the kettle on.

Choose your sites and a date range. There are one-tap ranges for the last 7 days, the last 4 weeks, last month and the last 3 months, because nobody wants to count back dates with an inspector standing in the kitchen. Or pick any dates you like.

You get a dated PDF with your business name on it, and a CSV of the same records if someone would rather have the numbers in a spreadsheet. Both download from the same screen.

What's in the PDF.

  • Records grouped by day, with every entry naming who recorded it.
  • Out-of-range readings flagged, with the corrective action printed right underneath.
  • Cooling records showing both readings and the time between them.
  • Your certificates at the end of each site, with anything expired or expiring marked.
  • Every page numbered, with the site name on it.
  • Incident and injury reports left out, unless you add them on purpose.

If you've run a self-audit, it prints as your own internal check and says so on the page. It isn't a Food Hygiene Rating.

Or just send them a link.

Give the inspector a read-only link that opens on their own phone, with no account needed. It shows the records and dates you choose, it expires on its own, and you can switch it off sooner whenever you like.

Be ready before the knock on the door.

You set managero up from the checks you already run, by uploading the sheets you use now. From then on, the records build up as the work gets done. How setup works.

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