(Image: NQ)
THE Telegraph & Argus regularly carries details of food hygiene inspections.
Thankfully, the vast majority of outlets inspected reach an acceptable standard. Many get the full five stars treatment.
But some don't.
So how important are the ratings and what do they mean for customers and businesses alike?
How they work
Food businesses can receive a rating from zero to five after a local authority food safety inspection.
The Food Hygiene Rating Scheme helps people choose where to eat or buy food by showing information about a business’s hygiene standards.
The Food Standards Agency runs the scheme in partnership with local authorities. A food safety officer visits a business and checks whether it follows food hygiene law and keeps food safe to eat.
After the inspection, the officer gives the business a rating and a Food Hygiene Rating Scheme sticker. The business is told in writing what rating it has received and why.
This information must be provided either during the inspection or within 14 days. That period includes weekends and public holidays.
The ratings and what they mean
Ratings are given on a scale from 5 to 0. A rating of 5 means hygiene standards are very good. A rating of 4 means standards are good, while 3 means they are generally satisfactory.
A rating of 2 means some improvement is necessary. A rating of 1 means major improvement is necessary, and 0 means urgent improvement is necessary.
The rating is a snapshot of the standards found on the day of the inspection. It does not guarantee that standards will remain the same, and businesses remain responsible for following food hygiene law at all times.
Inspections - how are they carried out?
During a visit, the officer checks three main areas. The first is how food is handled, including how it is prepared, cooked, reheated, cooled and stored.
The second is the physical condition of the premises. This includes cleanliness, layout, lighting, ventilation, pest control and other facilities.
The third area is how the business manages food safety. Officers look at processes, staff training and systems designed to keep hygiene standards in place. They also assess how confident they are that those standards will be maintained in future.
Businesses must ensure that food is handled, stored and prepared safely. They must also maintain clean facilities and manage food safety correctly.
A new rating is issued each time a food safety officer inspects the premises. Each local authority sets an annual inspection programme, with the timing based on the possible risk to public health.
Factors include the type of food handled, the number and type of customers, whether vulnerable groups are served, the processes used before food is sold or served, and the standards recorded at the previous inspection.
High risks
Businesses carrying a higher risk are inspected more often. The period between inspections can range from six months for businesses with the highest risk to two years for those with a lower risk. Some businesses with very low risk may go longer than two years without an inspection.
Low risks
Two groups are inspected but do not receive a rating. They are low-risk businesses that people would not generally recognise as food businesses, such as newsagents, chemist shops and visitor centres selling pre-wrapped goods that do not need refrigeration.
Childminders and businesses providing care services in people’s homes are also exempt from receiving a rating.
All businesses should be able to reach a rating of 5 by meeting the required standards in all three inspection areas. Where a business does not receive the top rating, the food safety officer will explain what action is needed and may provide guidance.
What happens if an outlet gets a bad rating?
Low-rated businesses must make major or urgent improvements. Officers can use enforcement powers and will set out how quickly changes must be made, depending on the problem.
If food may be unsafe, action can include stopping part of the business or closing the premises until it is safe to reopen.
Ratings are published on the Food Hygiene Ratings website. Ratings of 5 are published when the local authority uploads them. Ratings from 0 to 4 are published three to five weeks after inspection, allowing time for an appeal.
Outlets can ask for a re-evaluation after making improvements following an inspection. Bradford Council charges a fee for this service.
Low ratings have consequences. For instance, many fast food delivery services will not pick up orders from outlets with a poor rating and savvy consumers are turning to the ratings before eating out.