In many situations, our first order of business is a thorough sanitary inspection, employing the same rigorous methods as State and local Departments of Health, FDA, USDA, or CDC.

We believe firmly in the concepts and principles embraced by HACCP (Hazard Analysis Critical Control Point) and utilize this food protection philosophy in conducting all of our inspections.

We thoroughly inspect food service facilities in terms of temperature control, cross-contamination potential and personal hygiene during storage, preparation, and service; cleanliness and condition of equipment and utensils; water and sewage systems; garbage disposal; insect and rodent control; and the structure itself, including walls, floors, ceilings, lighting and ventilation.

This may include laboratory analysis of food, water, dairy products, and environmental sources. Results will accurately determine wholesomeness, shelf-life, and both regulatory and specification compliance. Our laboratory auditing of supplies often proves to be most cost-effective.

EHA provides a 16-hour nationally recognized Foodservice Management Certification Course, utilizing slides and videotapes with demonstrations as educational aides to augment lectures and discussions. Depending upon the requirements of the locality, we will utilize the national certification program and/or the certification program of the State/local regulatory agency involved, with the appropriate examination for certification.

Complete sanitation training courses are also provided for line employees. Here too, we utilize seminars with slides and videotapes to improve understanding and retention. Training sessions are segmented by task to minimize training time required for each job classification.

Why wait until a sanitation problem is built into your operation? A review of your plans by EHA can often catch potential problems before they occur, and ensure proper systems layout for effective sanitation and cost-effective operation. When construction is nearing completion and equipment is in place, EHA can inspect to determine that all equipment is exactly as specified, with no unauthorized substitutions, in good condition, and properly installed.

EHA can assist you in pest control in three basic fashions. First, we help you to establish proper housekeeping techniques which aid in control of pest populations by "starving" them. Secondly, we identify structural areas that need to be addressed to prevent pests from entering your facility. Lastly, we provide you with a customized Standard of Performance for Pest Control, which serves as a management-based service protocol to audit your IPM (Integrated Pest Management) program and as a bid document. We can also conduct the bidders' conference and walk-through inspection to assist you in vendor selection.

As environmental consultants, we function at all levels of the food service industry, including processing, manufacturing, shipping, warehousing, foodservice vending and retailing. We will advise you about the regulations and standards set by the Food and Drug Administration, the Department of Agriculture, as well as State and local governments who play a major role in determining the acceptability of products and processes.

EHA is fully experienced with these regulations and is often able to interact with these agencies to ameliorate problems clients may have with them. We can often prevent unnecessary regulatory interference by providing inspectional services that ensure initial compliance at the plant level and reduce future risks to the insurance carrier.