About EHA Consulting Group, Inc.

With over 44 years of experience in the fields of public and environmental health, EHA has built a solid reputation for providing outstanding service - 24 hours a day, 7 days a week.

We often provide "on call" services for our clients, acting as a first line of risk/crisis management. There is never a fee for our initial consultation.

Should you desire more detailed information about our credentials, experience or capabilities please contact us.

Mission Statement

To be the premier provider of comprehensive consultative services to the foodservice industry by focusing on the highest level of service, quality, and value for our clients.

We seek to advance discovery and to progress toward better and safer foods. Our business is the sustenance of life. We shall maintain our uncompromising principles as we grow through the retention and gain of clients. We recognize that profitability is essential to our clients’ and our own success.

To accomplish this mission with the help of five guiding principles:

  1. Provide a great work environment and treat each other with respect and dignity; individuals make our success possible.
  2. Apply the highest standards of excellence to the delivery of our services; there is no satisfactory substitute for excellence.
  3. Contribute positively to our communities.
  4. Keep our clients earnestly satisfied at all times.
  5. All these precepts and principles are embodied within a code of ethics, morals and values that reflect positively on all.

What Makes EHA Different?

Why choose EHA over similar firms? Here are a few benefits of choosing EHA:

  • Client responsiveness with a national and international presence We are available to assist you 24 hours a day, wherever your business may be.
  • Our epidemiological, foodborne illness investigation team is second to none Our team includes former members of local, county, state, and federal regulatory agencies. We have a staff of biologists, epidemiologists, and microbiologists.
  • We spend more time on-site How much time does your current food safety consultant spend on site? Our time is used not only to identify problems, but to educate food service employees, and observe and correct food service employees whenever possible.
  • We are more thorough We typically conduct only one facility inspection per day. Our inspections are carried out during the times of greatest risk for potential cross-contamination during the food handling process.
  • Comprehensive and detailed reporting Our bullet-style reports can be accompanied by a narrative managerial style report that details the problems identified within the facility. Our reports are catered to the needs of our clients. They also provide detail on laboratory sample results collected during the inspection.
  • We don't use our previous month's inspection report as a checklist or guide As such you receive a true picture of the conditions observed, unlike our competitors who commonly use checklists or previous inspection reports.
  • Shorter Report Turn Around Time Advanced technology, such as the tablet PC's used by our inspectors, shorten our report turn around time.