EnglishScores explained
Food Hygiene & Safety Procedures
- 25: Almost total non-compliance, major improvements needed in almost all area of food hygiene practice
- 20: General failure to satisfy Legal Requirements. Standards generally low, major improvements are required
- 15: Some major non-compliance with legal requirements – more effort required to prevent fall in standards
- 10: Some non-compliance with legal requirements and Industry Codes of Practice. Standards are being maintained or improved
- 5: High standard of compliance with legal Requirements and Industry Codes of Practice. Some minor contraventions / non-compliance
- 0: High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
Structural Compliance:
- 25: Almost total non-compliance, major improvements needed in almost all area of food hygiene practice
- 20: General failure to satisfy Legal Requirements. Standards generally low, major improvements are required
- 15: Some major non-compliance with legal requirements – more effort required to prevent fall in standards
- 10: Some non-compliance with legal requirements and Industry Codes of Practice. Standards are being maintained or improved
- 5: High standard of compliance with legal Requirements and Industry Codes of Practice. Some minor contraventions / non-compliance
- 0: High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
Confidence in Management:
- 30: Poor track record of compliance. Little or no knowledge or appreciation of hazards or quality control. No Food Safety Management System.
- 20: Varying record of compliance. Poor appreciation of hazards and control measures. No Food Safety Management System.
- 10: Satisfactory record of compliance. May have satisfactory documented Food Safety Management System.
- 5: Reasonable record of compliance. Satisfactory documented Food Safety Management System.
- 0: Good record of compliance. Satisfactory documented Hazard Analysis Critical Control Point (HACCP) based Food Safety Management System.
To get the top rating of 5, businesses must do well in all three elements which are referenced above. If the top rating is not given, the officer will explain to the business the necessary actions they can take to improve their hygiene rating.
A breakdown of the three elements making up the food hygiene rating for business is also provided with the online rating. This information is available for businesses inspected since April 2016 in England and Northern Ireland and for businesses inspected in Wales since November 2014.