FOOD HYGIENE RATING SYSTEM
The Food Standards Agency was set up independent of UK government to manage and protect consumers and the wider society to promote good food hygiene standards by overseeing the systems that regulate food businesses.
Food Hygiene Rating System
The scheme gives businesses a rating from 5 to 0 which they can displayed at their premises and online so customers can make more informed choices about where to buy and eat food.
5 – hygiene standards are very good
4 – hygiene standards are good
3 – hygiene standards are generally satisfactory
2 – some improvement is necessary
1 – major improvement is necessary
0 – urgent improvement is required
What the rating covers
Ratings are a snapshot of the standards of food hygiene found at the time of inspection. It is the responsibility of the business to comply with food hygiene law at all times.
This includes:
- handling of food
- how food is stored
- how food is prepared
- cleanliness of facilities
- how food safety is managed
The food hygiene rating scheme does not provide information on the following factors:
- quality of the food
- customer service
- culinary skill
- presentation
- comfort
Understanding ratings
The rating shows how well the business is doing overall, based on standards found at the time of inspection. The ratings can be found online and on stickers which are displayed at business premises. The back of the sticker and the online rating will also show the date of the inspection by the local authority’s food safety officer.
A food safety officer from the local authority inspects a business to check that it follows food hygiene law so that the food is safe to eat.
At the inspection, the officer will check the following three elements:
- how hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored
- the physical condition of the business –including cleanliness, layout, lighting, ventilation, pest control and other facilities
- how the business manages ways of keeping food safe, looking at processes, training and systems to ensure good hygiene is maintained. The officer can then assess the level of confidence in standards being maintained in the future
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