Businesses in the hospitality industry who deal with food on a daily basis will be familiar with the Food Hygiene Rating Scheme, which helps consumers decide where to dine.
Compliance with hygiene and safety regulations is crucial for people who work in catering, whether it’s preparing food at restaurants, working in a small cafe, or in food manufacturing. It shows that the meals have been prepared properly and are safe for customers to eat.
While many staff are employed by businesses that comply with food hygiene ratings, not everyone is familiar with the individual protocols that make up the legislation. It’s vital to have an in-depth knowledge of the law to reduce the risk of mistakes.
An error anywhere in the chain could lead to a food poisoning outbreak, with the potential to hospitalise customers. It could also ruin your business’s good name if you’re associated with meals that haven’t complied with hygiene laws, especially since the news spreads like wildfire today, thanks to social media.
What are food hygiene ratings?
The Food Standards Agency launched the scheme in 2010 to ensure members of the public could access information about hygiene standards. It operates across England, Wales and Northern Ireland, where local authorities are responsible for the day-to-day management of the regulations. Introduced to replace multiple schemes that operated at local level, it provides a level playing field for business owners and greater clarity for customers.
Fifteen years down the line, the FDA has credited the legislation with driving up standards in the food industry, as 97% of businesses have a rating of three stars or above out of the maximum five. Local authority food safety officers carry out regular inspections to ensure standards haven’t slipped. Companies who achieve a 5-star rating have very good hygiene standards and are fully compliant with the law, but those with a 0-star rating need urgent improvement and risk being closed down: if the local authority believes there’s an imminent risk to public health, officials can order them to shut down immediately until further inspections take place to determine whether the food is safe to eat.
Businesses in England are encouraged to display their rating for customers, although it isn’t mandatory to do so, unlike in Wales and Northern Ireland, where the law requires that the ratings are displayed.
How do hygiene ratings impact customers?
From customers’ point of view, the hygiene rating is very important, as it provides transparency on the food safety standards of an establishment. Customer polls have revealed 58% of diners won’t consider eating at a food outlet where the hygiene rating is below four stars. Before entering a restaurant or takeaway, 68% of consumers say they have checked the hygiene rating on the window or door, with 51% saying they do this “often”.
A massive 86% of consumers believe all food businesses should be required by law to display their ratings, both on their physical premises and online if they provide a home delivery service.
What factors are assessed?
During an inspection, three key aspects are assessed. These comprise food handling practices including storage, preparation and cooking; general cleanliness; and the management of food safety such as staff training, temperature control and keeping accurate and up-to-date records of the relevant measures.
Local authorities in England, Wales and Northern Ireland check regularly on more than 500,000 food premises to ensure their continued compliance. In Scotland, a similar system, the Food Hygiene Information Scheme, is operated by Food Standards Scotland.
How to get 5 star food hygiene rating
Gloves play an important role in safety within food establishments, as they help to prevent contamination by acting as a barrier between food items and the handler. This is crucial when handling ready-to-eat fresh food, such as preparing salads and sandwiches, for example, whether this is in a takeaway, fast food eatery, restaurant or cafe.
Vinyl gloves also protect food handlers from injury when handling sharp items, such as knives, and potential contamination from raw ingredients. However, they must be used correctly and changed frequently.
The personal hygiene of staff plays an important role, as they must follow stringent hygiene practices such as frequent handwashing, wearing clean clothing, and always using gloves when necessary. Using a reputable supplier of kitchen supplies is important to ensure everything in the food preparation area is of the highest standard.
Other factors influencing a 5-star rating include the physical layout of the kitchen, ventilation and effective pest control measures. Owners and managers must implement staff training and internal systems to manage food safety, as well as documenting their day-to-day measures to comply with the rules.
The ratings and what they mean
A rating of 4 means the standards are generally good, but there are a small number of minor errors. The inspector will advise the business on how the score can be improved to 5 on the next inspection.
Scoring 3 means the business is classed as satisfactory for food hygiene, but there are a few errors which should be improved upon in the future.
A 2 score means improvements are necessary, either in food handling practices or the facilities.
Scoring 1 means major improvements are needed, as breaches of hygiene rules are occurring, often due to a lack of training.
Any business that scores zero must improve urgently before continuing to run a food business. As well as breaches of the hygiene standard of the kitchen and poor staff food handling practices, the low score could also be due to failing to keep records of safety systems, and breaking safety laws that pose a health risk.
How often do FSA inspections take place?
Food hygiene inspections generally occur every year, although they may happen more frequently if there are complaints or previous violations. If a restaurant receives a low hygiene rating, they must address the issues and may be re-inspected. Persistent low ratings can lead to closure or legal action.
The FSA can base the frequency of its inspections on the potential risks posed by the business’s practices. For example, when a high score of 5 is achieved, the next inspection may not take place for two years. However, if a low score suggests there’s a risk to health, inspections can take place more frequently - sometimes every six months.
How to improve hygiene ratings
Implementing a food safety management system in restaurants has multiple benefits, as it helps to ensure food safety by systematically identifying and controlling risks throughout food production. If you have a low hygiene rating, take steps immediately to improve and maintain good food safety standards.
Ensure proper staff training is implemented, with regular updates. Always maintain a clean and organised kitchen, implementing a robust food safety management system. If you’re not doing so already, make sure gloves and other kitchen hygiene practices are used correctly at all times.
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