Quick Answer
The Food Hygiene Rating Scheme rates UK food businesses from 0 (urgent improvement) to 5 (very good) based on unannounced inspections by local council environmental health officers. They check three things: food handling practices (40%), physical condition of premises (30%), and management documentation (30%). Ratings are published on food.gov.uk. Most customers expect a rating of 4 or 5. To get 5 stars, focus on consistent temperature logging, documented food safety procedures, and clean, well-maintained premises.
Food Hygiene Rating Scale (0-5)
The FHRS applies to all food businesses in England, Wales, and Northern Ireland. Scotland uses a separate pass/fail system called the Food Hygiene Information Scheme (FHIS).
Very good
Hygiene standards are very good. Top rating achievable.
Good
Hygiene standards are good. Minor improvements possible.
Generally satisfactory
Acceptable but some improvement needed.
Improvement necessary
Below standard. Improvements required.
Major improvement necessary
Serious problems found. Significant action needed.
Urgent improvement required
Very poor. Risk of enforcement action or closure.
What Inspectors Check: The Three Scoring Areas
Your rating is determined by scores across three equally important areas. A weakness in any one area can drag your overall rating down, even if the other two are perfect.
Food Hygiene and Safety
How food is handled, prepared, cooked, cooled, and stored
- Temperature control of hot and cold food
- Cross-contamination prevention (raw vs cooked)
- Personal hygiene of food handlers
- Cooking and reheating to safe temperatures
- Date labelling and stock rotation (FIFO)
Structural Compliance
The physical condition of the building and facilities
- Cleanliness of surfaces, floors, and equipment
- Condition of walls, ceilings, and fixtures
- Adequate handwashing facilities
- Pest control measures in place
- Appropriate ventilation and lighting
Confidence in Management
Your food safety systems, documentation, and staff training
- Documented HACCP or Safer Food Better Business system
- Temperature monitoring records
- Staff food hygiene training certificates
- Cleaning schedules and records
- Allergen information management
How to Prepare for a Food Hygiene Inspection
Since inspections are unannounced, the goal is to maintain inspection-ready standards every day. These checklists help you build that into your routine.
4 Weeks Before (ongoing)
- Maintain daily temperature logs for all fridges and freezers
- Keep cleaning schedules up to date with signatures
- Ensure all staff have Level 2 Food Hygiene certificates
- Update your HACCP/SFBB documentation
- Check all food date labels and rotate stock
1 Week Before (routine maintenance)
- Deep clean behind and under all equipment
- Check for pest evidence (droppings, damage, dead insects)
- Repair any damaged surfaces, tiles, or sealant
- Ensure handwash basins have soap, hot water, and paper towels
- Verify probe thermometers are calibrated
On the Day (inspections are unannounced)
- Food safety documentation readily accessible
- All staff following correct procedures
- Hair nets, clean uniforms, no jewellery
- All food covered, labelled, and stored correctly
- Cleaning chemicals stored separately from food
What Happens During an Inspection
A typical inspection takes 1-3 hours. The environmental health officer (EHO) will examine your kitchen, review documentation, and speak with staff.
Physical Inspection
- Walk-through of all food preparation and storage areas
- Check fridge and freezer temperatures with their own probe
- Examine food storage (labelling, separation, dates)
- Inspect handwashing facilities
- Look for pest evidence (droppings, damage, dead insects)
- Check condition of walls, floors, ceilings, and equipment
Documentation Review
- HACCP plan or Safer Food Better Business pack
- Temperature monitoring logs (daily fridge/freezer records)
- Staff food hygiene training certificates
- Cleaning schedules and completion records
- Allergen information and management procedures
- Supplier traceability records
After the Inspection
You will receive a written report detailing findings and any required actions. Your official rating is usually confirmed within 14 days and published on food.gov.uk/ratings. If you disagree, you have 21 days to appeal (14 days in Wales) or you can add a "right to reply" comment to your published rating.
How to Request a Re-Inspection
If your rating is lower than expected, you can request a re-rating after making improvements. You must wait at least 3 months from the original inspection date.
Fix the issues
Address every point raised in the inspection report. Document all changes with photos and dates.
Wait the minimum period
You must wait at least 3 months from the inspection date before requesting a re-rating. This gives time to demonstrate consistent improvement.
Submit a re-rating request
Contact your local council's environmental health team. In England, there is a fee (typically £150-200). In Wales, re-inspections are free.
Prepare for the visit
The re-inspection follows the same criteria as the original. Maintain improvements consistently — don't just clean up for the visit.
England
Re-inspection fee: £150-200 (set by local authority). You can only request one re-rating between scheduled inspections.
Wales
Re-inspections are free. Display of your rating is mandatory in Wales — another reason to improve quickly if your score is low.
Displaying Your Food Hygiene Rating
Requirements for displaying your rating sticker differ across the UK nations.
England
Display is voluntary but strongly recommended. Most customers expect to see it. Not displaying your rating may raise suspicion. Online food businesses should include their rating on their website.
Wales
Legally required under the Food Hygiene Rating (Wales) Act 2013. Must be displayed in a conspicuous place at the entrance. Failure to display can result in a fixed penalty notice of £200.
Northern Ireland
Legally required under the Food Hygiene Rating Act (Northern Ireland) 2016. Must be displayed at the main customer entrance. Penalties apply for non-compliance.
Scotland: A Different System
Scotland uses the Food Hygiene Information Scheme (FHIS) instead of the FHRS. It uses a simpler Pass / Improvement Required system rather than the 0-5 scale. Display is voluntary in Scotland. The inspection criteria are similar but the output format is different.
Related Guides
Food Safety & HACCP
HACCP principles, temperature control requirements, and building your food safety system.
UK Licensing Guide
All licenses and registrations needed to operate a food business legally in the UK.
Hygiene Readiness Checker
Free tool: check 26 items across 3 FHRS scoring areas before your inspection.
Written by
Sarah Chen
Commercial Kitchen Consultant & Former Head Chef
Frequently Asked Questions
How does the UK food hygiene rating scheme work?
The Food Hygiene Rating Scheme (FHRS) rates food businesses from 0-5 based on an unannounced inspection by local authority environmental health officers. They assess three areas: food hygiene practices (40% of the score), structural condition of premises (30%), and confidence in management/documentation (30%). Ratings are published online at food.gov.uk/ratings and displayed at the business premises.
How do I get a 5-star food hygiene rating?
To get a 5-star rating, you need to score well across all three areas: 1) Food handling — maintain proper temperature control, prevent cross-contamination, and ensure good personal hygiene. 2) Premises — keep surfaces, equipment, and facilities clean and well-maintained. 3) Management — have documented food safety procedures (HACCP or Safer Food Better Business), keep temperature logs, and ensure all staff hold food hygiene certificates. Consistency is key — maintain standards daily, not just before inspections.
Are food hygiene inspections announced or unannounced?
Food hygiene inspections in the UK are always unannounced. Environmental health officers will arrive without prior notice during your normal operating hours. This is deliberate — the inspection is designed to see your everyday standards, not a prepared version. The only exception is for new businesses, where you may receive some notice of your first inspection after registering with the FSA.
How often do food hygiene inspections happen?
Inspection frequency depends on your risk rating and previous score. High-risk businesses or those with low ratings (0-2) may be inspected every 6-12 months. Medium-risk businesses (rating 3) are typically inspected every 12-18 months. Low-risk businesses with good ratings (4-5) may only be inspected every 2-3 years. New businesses usually receive their first inspection within 28 days of FSA registration.
Can I appeal my food hygiene rating?
Yes, you have two options: 1) Right to reply — you can add a comment to your rating on the FSA website explaining improvements made or circumstances. 2) Appeal — if you believe the rating is unfair, you can appeal to the local authority within 21 days (14 days in Wales). The appeal must cite factual errors or procedural issues, not just disagreement with the score. 3) Re-rating request — after fixing issues, wait 3 months then request a paid re-inspection.
Is it a legal requirement to display your food hygiene rating?
In Wales and Northern Ireland, yes — displaying your food hygiene rating sticker is a legal requirement under the Food Hygiene Rating (Wales) Act 2013 and equivalent NI legislation. Failure to display it can result in a fixed penalty notice. In England, display is voluntary but strongly encouraged. Most customers expect to see it, and not displaying it may raise suspicion. Online food businesses should display their rating on their website.
What happens if I get a 0 or 1 food hygiene rating?
A 0 rating means urgent improvement is required and may result in enforcement action including an emergency closure order if there is an imminent risk to health. A 1 rating means major improvements are needed. In both cases, the environmental health officer will issue a written report detailing required actions with deadlines. You will be re-inspected sooner (typically within 6 months). Your rating is published on food.gov.uk and may deter customers.
How long does a food hygiene inspection take?
A typical food hygiene inspection takes 1-3 hours depending on the size and complexity of your operation. Small operations like market stalls or simple takeaways may take under an hour. Large restaurants or food manufacturers may take half a day. The inspector will examine your kitchen, review documentation, speak with staff, and check food storage. You will receive the rating within 14 days.
Do I need a food hygiene rating to sell food at markets?
You need to be registered with your local authority (via the FSA) at least 28 days before trading, but you don't need to have received your rating before you can start selling. However, most farmers markets, food festivals, and event organisers require a minimum rating of 3 (often 4 or 5) as a condition of their own licence. Check with individual market organisers for their specific requirements.
Does Scotland use the same food hygiene rating system?
No. Scotland uses the Food Hygiene Information Scheme (FHIS) instead of the FHRS. The FHIS uses a simpler pass/improvement required system rather than the 0-5 scale used in England, Wales, and Northern Ireland. A "Pass" means the business meets food hygiene requirements. An "Improvement Required" result means the business needs to take action. The inspection criteria are similar but the rating format is different.