UK Food Hygiene Guide
Everything you need to know about food hygiene ratings and maintaining high standards
The Food Hygiene Rating Scheme (FHRS) helps consumers choose where to eat or buy food by giving businesses a rating from 0 to 5.
Rating Scale:
Important: Ratings are assessed by checking how well the business is doing in three areas: food handling, cleanliness of facilities, and management of food safety.
Environmental Health Officers (EHOs) from your local council will inspect your kitchen. Here's what they'll look at:
Hygienic Food Handling
How food is prepared, cooked, re-heated, cooled, and stored. They'll check temperatures, cross-contamination prevention, and food storage practices.
Cleanliness and Condition of Facilities
The condition of the building, layout, lighting, ventilation, and facilities. They'll examine worktops, equipment, sinks, and overall cleanliness.
Management of Food Safety
Systems and checks in place to ensure food is safe. This includes staff training, food safety procedures, and record-keeping.
Preparation Tips:
- Inspections are usually unannounced, so maintain standards daily
- Keep records of fridge/freezer temperatures
- Have cleaning schedules visible
- Ensure all food is properly labeled and dated
Following these daily practices will help you maintain high hygiene standards:
Personal Hygiene
- • Wash hands thoroughly and regularly
- • Wear clean clothing and apron
- • Tie back long hair
- • Cover cuts with waterproof plasters
- • Don't work if you're ill
Food Storage
- • Keep fridge below 5°C
- • Store raw and cooked food separately
- • Cover all food
- • Check use-by dates daily
- • Use FIFO (First In, First Out)
Cleaning & Sanitizing
- • Clean as you go
- • Use separate cloths for different areas
- • Sanitize after cleaning
- • Clean equipment after each use
- • Deep clean regularly
Food Preparation
- • Use separate boards for raw/cooked
- • Cook food to proper temperatures
- • Cool food quickly (within 90 mins)
- • Reheat food only once
- • Avoid cross-contamination
Pro Tips:
- • Take a Level 2 Food Hygiene certificate course (often required)
- • Keep a cleaning log to show inspectors
- • Have a thermometer and check temperatures regularly
- • Display your food hygiene rating certificate proudly
- • Join local food business networks for support