EHO experiences from an Independent Food Business Owner in Ireland

This is a comprehensive questionnaire designed to gather detailed, comparative information from food business owners (across hospitality and production) about the approach, interpretation, and conduct of Irish Environmental Health Officers (EHOs) nationwide. The purpose is to identify areas of excellence, fairness, ad hoc decision-making, inconsistency, and emotional bias, and to collect data supporting EHO training and reform initiatives.

Business Owner Details:

Full Name*

First NameLast Name

Business Name*

NameCounty

Business Address*

Street Address

Street Address Line 2

CityCounty

Postal

Phone Number*

E-mail

example@example.com

1- About Your Business Which category best describes your business? (Hotel, Restaurant, Bar, Cafe, Food Producer, Farm, Grower, Butcher, Other – please specify)

Approximate size (staff numbers, seating capacity, production volume)?

Length of time operating in the Irish food/hospitality sector?

2- Experiences with EHOs How frequently is your business inspected by EHOs?

Are inspections conducted by the same officer or do you see different EHOs? Please elaborate.

Are inspections generally pre-announced or unannounced?

3- Consistency and Interpretation Have you ever experienced conflicting advice, requirements, or decisions from different EHOs? Please describe the scenario(s).

How clear have EHOs been in explaining which sections of food law (or EU regulation) apply to your business?

Have you ever received an enforcement notice or order that seemed to hinge on a specific EHO’s personal interpretation or judgment? Please share details.

In areas not explicitly covered by legislation, are you satisfied that EHO recommendations are based on best practice rather than individual opinion or emotion? Please explain.

4- Training, Professionalism, and Communication How would you rate the communications skills and professionalism of the EHOs you have encountered?

Do you feel the EHO(s) demonstrated up-to-date technical knowledge of food safety standards and best practice, including HACCP?

Did you identify any gaps in their training (e.g., technical HACCP knowledge, practical kitchen/food operations, science vs. subjective judgment)?

Were you given written guidance or supporting documentation during/after inspections? Was it clear and actionable?

5- Emotional Bias and Fairness Have you experienced a situation where you felt an EHO’s mood, opinion, or attitude influenced their decision-making? Please describe.

Do you believe your EHO applied consistent standards to all food businesses in your area, regardless of size, reputation, or sector?

Have you observed differences in enforcement or recommendations compared to businesses in other counties or HSE regions? Please provide examples.

6- Outcomes and Appeals If you challenged an EHO’s decision, was there a fair and structured process for appeal? Was it effective?

Were you aware of (or given access to) a national protocol or guidance document for resolving disputes or clarifying ambiguous issues?

7- Reform and Improvement What specific changes would you recommend for improving EHO training and standardisation?

What would improve clarity, transparency, and fairness in EHO inspections and enforcement actions?

Any additional comments or examples highlighting inconsistency, subjectivity, or confusion as a result of varying EHO approaches?