In the UK, the Food Standards Agency (FSA) is responsible for the Food Hygiene Rating Scheme, often referred to as the “scores on the doors” system. All restaruants and cafes must show their hygiene rating at the front of their premises. This initiative plays a crucial role in helping consumers make informed choices about dining and food shopping by providing transparent information about the hygiene standards of food businesses. Operated in partnership with local authorities across England, Wales, and Northern Ireland, the scheme rates businesses on a scale from 0 to 5.
The Rating System
The ratings range as follows:
- 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.
These ratings are snapshots of the hygiene standards at the time of inspection, and it is the responsibility of the business to comply with food hygiene laws consistently. The inspection covers areas such as food handling, storage, preparation, the cleanliness of facilities, and food safety management.
What the Ratings Do Not Cover
It’s important to note that the scheme does not evaluate the quality of the food, customer service, culinary skills, presentation, or the comfort of the establishment. For concerns related to food poisoning, consumers are advised to seek medical advice and contact their local environmental health or food safety team.
Understanding the Inspection Process
A food safety officer from the local authority inspects businesses to ensure they adhere to food hygiene laws, making the food safe to eat. The inspection evaluates:
- Food Handling: How food is prepared, cooked, re-heated, cooled, and stored.
- Physical Condition: Cleanliness, layout, lighting, ventilation, pest control, and facilities.
- Food Safety Management: Processes, training, and systems in place to maintain good hygiene.
Businesses are then rated based on their performance in these areas, and the ratings are made available online and displayed on-site.
Exemptions and Special Cases
Certain businesses are inspected but not rated, including low-risk establishments like newsagents or chemists selling pre-packaged goods, and childminders or home-based care services.
Finding and Understanding Ratings
Ratings can be found online and are usually displayed at the business location. Consumers can also inquire about the rating directly from staff. Displaying a good hygiene rating is beneficial for businesses as it reflects compliance with food hygiene laws.
Differences in Rating Display Requirements
- England: Displaying ratings is encouraged but not mandatory.
- Wales: Businesses must display ratings prominently and provide verbal information if requested.
- Northern Ireland: Similar to Wales, displaying ratings is mandatory, and businesses must provide verbal information upon request.
Temporary differences might occur between the displayed and online ratings due to appeals or updates by local authorities. Consumers are advised to report any businesses that might be falsely displaying higher ratings than those published online.
Addressing Poor Ratings and Inspection Frequency
Businesses with low ratings are required to make significant improvements, with local authorities providing guidance and enforcing necessary changes. Inspections are scheduled based on the risk posed by the business to public health, with higher-risk establishments inspected more frequently.
For those interested in further details, inspection reports can be requested through a Freedom of Information (FOI) request to the relevant local authority.
By understanding and using the Food Hygiene Rating Scheme, consumers can make safer and more informed decisions about where to eat and shop for food.
The GuardStar system is shown to get a five-star hygiene rating. Using our system provides all the tools to take the stress out of any local authority inspection. The digital food safety system gives a one-place station for all the information an environmental health officer will need during any food safety inspection.