Food Hygiene Rating Scheme: Everything You Need to Know

The Food Hygiene Rating Scheme (FHRS) is a programme run by local authorities in partnership with the Food Standards Agency. It provides consumers with information about hygiene standards in food businesses, displayed as a rating from 0 to 5. For food business operators, understanding this scheme is crucial for maintaining customer confidence and regulatory compliance.

How the Rating Scheme Works

Environmental Health Officers (EHOs) from your local authority conduct unannounced inspections of food businesses. During these inspections, they assess three main areas that contribute to your overall rating:

• Hygienic food handling — preparation, cooking, reheating, cooling, and storage

• Cleanliness and condition of facilities and building — layout, lighting, ventilation, and pest control

• Management of food safety — HACCP procedures, staff training, and record keeping

Understanding the Ratings

The rating scale runs from 0 to 5, with each level indicating a different standard of food hygiene:

• 5 (Very Good) — Hygiene standards are very good

• 4 (Good) — Hygiene standards are good

• 3 (Generally Satisfactory) — Hygiene standards are generally satisfactory

• 2 (Improvement Necessary) — Some improvement is necessary

• 1 (Major Improvement Necessary) — Major improvement is necessary

• 0 (Urgent Improvement Required) — Urgent improvement is required

What Inspectors Look For

Understanding what EHOs assess can help you prepare for inspections and maintain high standards consistently.

Hygienic Food Handling

Inspectors observe how food is handled throughout your operation. They check that raw and cooked foods are kept separate, food is stored at correct temperatures, cooking achieves safe internal temperatures, and staff follow proper handwashing procedures. Cross-contamination prevention is a major focus area.

Physical Condition of Premises

The cleanliness and maintenance of your premises significantly impacts your rating. Inspectors look at the condition of surfaces, equipment, and facilities. They assess whether the layout allows for safe food handling and whether there are adequate handwashing facilities. Pest control measures and general cleanliness are also evaluated.

Food Safety Management

Your documented food safety management system is thoroughly reviewed. This includes your HACCP-based procedures (such as Safer Food Better Business), temperature monitoring records, cleaning schedules, and staff training records. Inspectors want to see that you have systems in place and that they are being followed consistently.

Display Requirements

In Wales and Northern Ireland, displaying your food hygiene rating is mandatory. In England, display is currently voluntary, though there is ongoing discussion about making it compulsory. Regardless of legal requirements, displaying a good rating builds customer trust and demonstrates your commitment to food safety.

Improving Your Rating

If you receive a lower rating than expected, don't despair. You have several options for improvement:

• Request a re-inspection once you've addressed the issues identified (fees may apply)

• Submit a 'right to reply' explaining any circumstances affecting your rating

• Appeal the rating if you believe it was unfairly assessed

• Work with your EHO to understand exactly what improvements are needed

Tips for Achieving a 5 Rating

• Maintain your food safety management system and keep records up to date

• Ensure all staff have appropriate food hygiene training

• Implement robust temperature monitoring and keep accurate records

• Maintain high standards of cleanliness throughout the premises

• Address any maintenance issues promptly

• Review and update your procedures regularly

• Treat every day as if an inspector might visit

Key Takeaways

• The FHRS rates food businesses from 0-5 based on hygiene standards

• Three areas are assessed: food handling, premises condition, and management

• Display is mandatory in Wales and Northern Ireland

• Good documentation and consistent practices are key to high ratings

• You can request re-inspection after making improvements