What Do Food Hygiene Ratings Mean?
Every UK food business is inspected by their local authority and given a rating from 0 to 5. The rating reflects how well the business meets food hygiene and safety requirements at the time of inspection.
Rating 5 — Very Good
Hygiene standards are very good. The business is fully compliant with food safety requirements. Only minor improvements, if any, are needed.
You can eat here with full confidence. This business meets the highest food safety standards.
Rating 4 — Good
Hygiene standards are good. The business is largely compliant with only minor improvements needed.
A good choice. This business maintains high hygiene standards with only small areas for improvement.
Rating 3 — Generally Satisfactory
Hygiene standards are broadly acceptable but there is room for improvement in some areas.
Acceptable hygiene standards overall. Some improvements are recommended but no serious concerns.
Rating 2 — Improvement Necessary
Some improvements are needed to bring food hygiene standards up to the required level. The business must address issues identified by the inspector.
This business needs to improve its food hygiene practices. Consider checking back after their next inspection.
Rating 1 — Major Improvement Necessary
Significant improvements are required to meet food hygiene standards. The business has serious issues that must be addressed promptly.
Significant hygiene concerns have been identified. The business needs to make major improvements.
Rating 0 — Urgent Improvement Necessary
Food hygiene standards are critically below requirements. Immediate action is essential to protect public health.
Serious food safety concerns. The local authority may take enforcement action. Exercise caution.
What Do Inspectors Check?
Inspectors assess three areas. Each area is scored separately, and the overall rating is based on the combined scores. Lower scores are better — 0 means excellent, higher numbers mean more issues were found.
Hygiene
How hygienically food is handled · Scored 0–25
- Preparation, cooking, reheating, and cooling practices
- Temperature control and monitoring
- Cross-contamination prevention (raw vs ready-to-eat)
- Personal hygiene of food handlers
- Food storage and date labelling
Structural
The condition of the building · Scored 0–25
- Cleanliness of premises and equipment
- Building condition, layout, and lighting
- Ventilation and waste disposal
- Pest control measures
- Handwashing and sanitary facilities
Confidence in Management
How the business manages food safety · Scored 0–30
- Food safety management system (SFBB/HACCP)
- Staff training and supervision
- Written procedures and record keeping
- Track record and willingness to comply
- Ability to maintain standards over time
Check Any Business
Search by postcode or business name to see their full rating breakdown.
Search RatingsInformation based on the Food Hygiene Rating Scheme (FHRS) operated by the Food Standards Agency and local authorities in England, Wales, and Northern Ireland.