Your inspection
At inspection, the food safety officer will check how well you are meeting the law on food hygiene. Three areas will be assessed. These are:
· how hygienically the food is handled – how it is prepared, cooked, cooled, stored, and what measures are taken to prevent food being contaminated with bacteria
· the condition of the structure of the premises including cleanliness, layout, lighting, ventilation, equipment and other facilities
· how you manage and record what you do to make sure food is safe using a system like Safer food, better business
You will be given a score for each area – see below. Food safety officers use guidance to determine how to score each of these areas.
|
Criteria |
Score |
|
How hygienically the food is handled |
0 |
5 |
10 |
15 |
20 |
25 |
|
Condition of structure |
0 |
5 |
10 |
15 |
20 |
25 |
|
How you manage and document food safety |
0 |
5 |
10 |
20 |
30 |
|
Total score |
0 |
|
80 |
|
Level of compliance |
High |
|
Low |
Your food hygiene rating
The rating given depends on how well the business does overall – the total score. It also depends on the area(s) that need improving the most - the business may do better in some areas and less well in others.
To get the top rating, you must score no more than 5 in each of the three areas. All businesses should be able to get the top rating. You will automatically get a new rating at each planned inspection.
|
Total score |
0 – 15 |
20 |
25 – 30 |
35 – 40 |
45 – 50 |
> 50 |
|
Highest permitted individual score |
5 |
10 |
10 |
15 |
20 |
- |
|
Rating |
5 Very Good |
4 Good |
3 Generally Satisfactory |
2 Improvement Necessary |
1 Major Improvement Necessary |
0 Urgent Improvement Necessary |