{"id":1228,"date":"2024-09-25T13:59:37","date_gmt":"2024-09-25T13:59:37","guid":{"rendered":"https:\/\/www.thesaferfoodgroup.com\/knowledge\/?p=1228"},"modified":"2025-11-13T12:27:30","modified_gmt":"2025-11-13T12:27:30","slug":"quick-easy-guide-how-to-get-a-5-star-food-hygiene-rating","status":"publish","type":"post","link":"https:\/\/www.thesaferfoodgroup.com\/knowledge\/quick-easy-guide-how-to-get-a-5-star-food-hygiene-rating\/","title":{"rendered":"Quick &#038; Easy Guide: How To Get A 5 Star Food Hygiene Rating"},"content":{"rendered":"<h1><span style=\"font-weight: 400;\">How to Get a 5 Star Food Hygiene Rating<\/span><\/h1>\n<p><span style=\"font-weight: 400;\">When deciding where to eat,\u00a0 consumers consider many things, but one of the most influential is your business\u2019s food hygiene rating. Research from the <\/span><a href=\"https:\/\/www.food.gov.uk\/research\/value-of-fhrs-business-research-executive-summary\"><span style=\"font-weight: 400;\">Food Standards Agency<\/span><\/a><span style=\"font-weight: 400;\"> shows that customers often choose venues with higher scores, meaning your rating directly affects reputation, customer trust, and repeat visits.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The Food Hygiene Rating Scheme (FHRS, run in conjunction with local authorities, scores businesses on hygiene standards from 0 to a 5 star food hygiene rating):<\/span><\/p>\n<p><span style=\"font-weight: 400;\">5 \u2013 Very good<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4 \u2013 Good<\/span><\/p>\n<p><span style=\"font-weight: 400;\">3 \u2013 Generally satisfactory<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 \u2013 Improvement necessary<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 \u2013 Major improvement necessary<\/span><\/p>\n<p><span style=\"font-weight: 400;\">0 \u2013 Urgent improvement necessary<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Aiming for the top score of a 5 star food hygiene rating signals that your business maintains excellent food hygiene practices. The following guide explains how the rating works, what inspectors look for and how to reach that \u2018very good\u2019 standard.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">How inspections work<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Inspections are carried out by Environmental Health Officers (EHOs) from your local authority. Visits are unannounced, so you must always be ready.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Frequency depends on the type of business and your past performance. High-risk operations may be inspected every six months, while lower-risk premises might only be checked every few years.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In England, it\u2019s not mandatory to display your rating, but many businesses choose to as it reassures customers. In Wales and Northern Ireland, however, displaying your food hygiene sticker is a legal requirement.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Understanding the scoring system<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">During an inspection, your business is assessed across three categories:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Premises<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Food handling processes<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Confidence in management<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Each area is scored using intervention points, ranging from 0 (perfect) to 25 (very poor). <\/span><span style=\"font-weight: 400;\">To secure a 5-star food hygiene rating:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Your total score must be 15 or less<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">No single category can score more than 5 points<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">This means that while there is a small margin for error, consistency across all areas is crucial.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Quick wins before your inspection<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">High-ranking guidance consistently points to a few areas that make the biggest difference:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Train all staff in food hygiene and keep certificates on file<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Keep cleaning schedules and fridge\/freezer temperature logs up to date<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ensure pest control measures and contracts are in place<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Label and date all food clearly and discard items past use-by<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Make sure handwashing stations are stocked and accessible<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">These visible, documented practices help demonstrate to an inspector that hygiene standards are part of your daily routine.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Premises<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">First impressions are vital\u00a0 so the hygiene standard of the premises can set the tone for the entire inspection.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">To start, it is vital to ensure that the premises are fit for purpose. There should be dedicated handwashing facilities, a mains water connection and hot water access, drainage and lights to spot hazards. The kitchen\u2019s construction and surfaces should be adequately suitable for food preparation.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Physical separation should exist to limit the risk of cross-contamination, ideally allowing the journey from preparation to service to flow logically. Equipment must be in working condition, operated as per the manufacturer\u2019s instruction, and moveable in order to be cleaned and inspected. Lack of necessary equipment can be in and of itself the difference between a 5 star food hygiene rating and a 4 star rating, even if replacements are on their way.\u00a0 Regular maintenance and replacement in good time can prevent this.As with much of ensuring hygiene throughout, much relies on\u00a0 processes. While the absence of pests is clearly important, it is a legal requirement to have systems in place to prevent access to pests and control any who may get in.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Similarly, a waste system should be in place, with regularly cleaned and emptied bins with lids, adequate storage in a hygienic area and a provision for the removal of waste.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Finally, there need to be systems in place, such as a rota, for the regular cleaning and disinfecting of your premises.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ensuring that the right chemicals are used safely to maintain good hygiene throughout is also important. With adequate, evidenced systems in place, receiving no intervention points for your premises should be comfortably attainable.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Food handling process<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">The range of food you serve, the methods used for storing, preparing and serving it, and the prevention of food hazards are vital to succeeding in this category.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This section is primarily focused on ensuring you do not serve contaminated food, due to the risks it could pose to the customer.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Food contamination comes in four forms \u2013 bacterial, physical, chemical and allergenic. Avoiding contamination from all of these is crucial.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">When storing food, chilled and frozen food must be kept at the FSA recommended temperatures.\u00a0 So fridges and freezers should be regularly checked to ensure they are at the right levels.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">High-risk, raw and ready-to-eat foods should be separated to avoid cross-contamination. Fresh ingredients should be labelled to indicate age, checked before use to ensure freshness and all ingredients should be thrown out when reaching their best before or use-by dates.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">When preparing food, there should be a continued separation of high-risk, raw and ready-to-eat foods, often signified by chopping board colours. There is no existing set colour scheme for chopping boards, but having a scheme that all your staff know and follow demonstrates effort to limit cross-contamination.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If possible, it would be sensible to divide your food areas between dirty tasks, such as washing up, and clean tasks, such as plating up, to further reduce the risk.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This category also relies heavily on staff. The EHO is entitled to, and will, ask your staff about their knowledge of the food safety aspects of their roles.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It is your responsibility to ensure that they understand what is required of them from a food safety standpoint, the processes in place to prevent contamination of food, and why those processes exist.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Perhaps the most important of these areas is handwashing. If hand hygiene standards are not being met, you are likely to receive at least 10 intervention points. That would automatically prevent you from achieving a 5 star food hygiene rating. For this reason, it is important to ensure all staff who handle food know how to wash their hands properly, and actually do it, particularly after situations that could lead to contamination.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Confidence in management<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Confidence in management is the broadest of categories and overlaps.\u00a0 It is effectively a category which addresses the food hygiene culture you have created and maintain.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The EHO knows that a visit is just a snapshot of the day-to-day business. They will want reassurance that the processes they see are consistently followed.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Every business is required by law to have and use its own Food Safety Management System. This is a system based on <a href=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-a-food-safety-management-system-haccp\/\">HACCP principles<\/a> and tailored to your business. It should reflect the types of food you prepare, the space you prepare it in and any specific challenges.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The evidence that the systems mentioned in the previous sections are being followed correctly will also be checked by your EHO. A lack of such evidence can be a significant issue.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The final element of confidence in management, and indeed in achieving a 5 star food hygiene rating, is how well the culture of food hygiene is maintained.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All staff handling food <a href=\"https:\/\/www.thesaferfoodgroup.com\/food-hygiene-level-2-catering.php\">should be trained in food hygiene<\/a>, with evidence supplied to show this. Supervisors should be particularly knowledgeable to ensure standards are maintained and processes are consistently followed.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Staff should be provided with suitable PPE for any task that may require it, and a uniform policy should be in place to limit the risks of cross-contamination. Visual cues, while not necessary, can also contribute to an overall sense of attentiveness to food hygiene.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Finally, staff should be given sufficient time to complete any set task. Rushed tasks can lead to cut corners, which reduces the efficacy of the task, limiting its usefulness.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">After your inspection<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">If your score isn\u2019t what you hoped for, you don\u2019t have to wait for the next routine visit. Once improvements are made, you can apply for a re-inspection (re-score) with your local authority, often for a small fee.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Many councils also provide support services, guidance and training to help you achieve and maintain a 5 star food hygiene rating.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Final thoughts<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">As the EHO can come for an inspection at any time, you should be doing everything possible to ensure that, regardless of when it takes place, you are prepared.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You need effective systems in place to maintain hygiene standards, and these systems must be followed by all staff who know their roles and responsibilities.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A strong food safety culture not only helps you achieve a 5 star food hygiene rating, but also builds trust with customers, protects your business\u2019s reputation and keeps diners safe.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to Get a 5 Star Food Hygiene Rating When deciding where to eat,\u00a0 consumers [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to get a 5 star food hygiene rating - The Safer Food Group<\/title>\n<meta name=\"description\" content=\"The five-star food hygiene rating can have a big impact on your business. 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