Food Hygiene Ratings

Thoughts on this...

As most of us are aware it is now a legal requirement for any food outlet in England, Wales and Northern Ireland to display a score on the door. These scores are rated 0-5 based on,
1. How hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored
2. The condition of the structure of the buildings – the cleanliness, layout, lighting, ventilation and other facilities
3. How the business manages and records what it does to make sure food is safe.

A new rule means takeaway businesses in Wales will have to direct customers to the food hygiene ratings website on takeaway leaflets.

But does the above really give a true reflection? For example, a local pub just down the road from me has been given a 5, and fair play to them thats fantastic. However they have no food operation only wet trade but cook the odd curry in a slow cooker placed on the floor for match days.
Then you have joe bloggs who runs another licensed premises down the road, has to have all the procedures, documentation and staff training and serves meals throughout the week, has an audit from environmental health, they spot dampness on the walls and no ventilation in the toilets and gives them a 3. How is this fair?

My point being, I believe the ratings should be broken down a bit like trip advisor.

1. Cleanliness (rating)
2. Condition of the building (rating)
3. Record keeping and audit trail (rating)

I would love to know peoples thoughts on this, as at current the perception of getting a 3 or below leads you to believe that the premises is unhygienic, when in fact the kitchen could be spotless but the building falling down.

It does seem a bit unfair the way its done tbh without knowing the ins and outs thoroughly. From what I understand you can be marked down for silly things that we all do at home without thinking.

Its a good concept mind maybe just needs a bit of a re-think, maybe you should be given a chance to put certain small things right before you get your final score as opposed to having to wait another year.

A School by me had a 1 rating, I dont know what they did wrong to get that but surely if it was that bad they would have been closed down.

It does seem a bit unfair the way its done tbh without knowing the ins and outs thoroughly. From what I understand you can be marked down for silly things that we all do at home without thinking.

Its a good concept mind maybe just needs a bit of a re-think, maybe you should be given a chance to put certain small things right before you get your final score as opposed to having to wait another year.

A School by me had a 1 rating, I dont know what they did wrong to get that but surely if it was that bad they would have been closed down.

Thats the other point, its not done annually and now its around £140 bucks to have a re score. Burger van ratings are another issue all together

Not always accurate either. A former neighbour of mine had a home cooking business with a Level 4 rating (was something really simple that stopped it being a Level 5) but allowed their dog be in the kitchen at all times!

A 'snapshot' view by inspectors when certain issues have been removed shows how weak the system is...although I agree there should be one!

Not always accurate either. A former neighbour of mine had a home cooking business with a Level 4 rating (was something really simple that stopped it being a Level 5) but allowed their dog be in the kitchen at all times!

A 'snapshot' view by inspectors when certain issues have been removed shows how weak the system is...although I agree there should be one!

It really is a minefield and definitely needs looking at, it can be very damaging to businesses.

Not always accurate either. A former neighbour of mine had a home cooking business with a Level 4 rating (was something really simple that stopped it being a Level 5) but allowed their dog be in the kitchen at all times!

A 'snapshot' view by inspectors when certain issues have been removed shows how weak the system is...although I agree there should be one!

It really is a minefield and definitely needs looking at, it can be very damaging to businesses.

It certainly can

Thoughts on this...

As most of us are aware it is now a legal requirement for any food outlet in England, Wales and Northern Ireland to display a score on the door. These scores are rated 0-5 based on,
1. How hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored
2. The condition of the structure of the buildings – the cleanliness, layout, lighting, ventilation and other facilities
3. How the business manages and records what it does to make sure food is safe.

A new rule means takeaway businesses in Wales will have to direct customers to the food hygiene ratings website on takeaway leaflets.

But does the above really give a true reflection? For example, a local pub just down the road from me has been given a 5, and fair play to them thats fantastic. However they have no food operation only wet trade but cook the odd curry in a slow cooker placed on the floor for match days.
Then you have joe bloggs who runs another licensed premises down the road, has to have all the procedures, documentation and staff training and serves meals throughout the week, has an audit from environmental health, they spot dampness on the walls and no ventilation in the toilets and gives them a 3. How is this fair?

My point being, I believe the ratings should be broken down a bit like trip advisor.

1. Cleanliness (rating)
2. Condition of the building (rating)
3. Record keeping and audit trail (rating)

I would love to know peoples thoughts on this, as at current the perception of getting a 3 or below leads you to believe that the premises is unhygienic, when in fact the kitchen could be spotless but the building falling down.

The system is bullshit ,I've got a 3 for my premises I lost two points because in the person opinion I didnt fill in the temperature charts properly but we do and get alot of the same reading due to our equipment being new and update and I've added our own cleaning rotas to there pack and they didn't like that my premises is spotless and they even commented on that ,I do not think the public know enough about it

Not always accurate either. A former neighbour of mine had a home cooking business with a Level 4 rating (was something really simple that stopped it being a Level 5) but allowed their dog be in the kitchen at all times!

A 'snapshot' view by inspectors when certain issues have been removed shows how weak the system is...although I agree there should be one!

It really is a minefield and definitely needs looking at, it can be very damaging to businesses.

The inspectors vary from person to person too

I agree wez, it's interesting to hear other people's views in the same industry.

I agree wez, it's interesting to hear other people's views in the same industry.

What place have you got ?

I agree wez, it's interesting to hear other people's views in the same industry.

What place have you got ?

I have three premises in Caerphilly, The Wonky Bar, The Harp Inn and The Aneurin sports bar.

It's a load of nonsense - my local workingman's club has a rating of 1 star and their hygiene is as good as if you made it in your own kitchen.

I agree wez, it's interesting to hear other people's views in the same industry.

What place have you got ?

I have three premises in Caerphilly, The Wonky Bar, The Harp Inn and The Aneurin sports bar.

I bet the inspectors are different in each place ,it's needs to be more standard across the board which it isn't

What place have you got wez?

What place have you got wez?

Chip shop now but I've had a few pubs and worked in catering for last 20 years since a school boy on and off

Thoughts on this...

As most of us are aware it is now a legal requirement for any food outlet in England, Wales and Northern Ireland to display a score on the door. These scores are rated 0-5 based on,
1. How hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored
2. The condition of the structure of the buildings – the cleanliness, layout, lighting, ventilation and other facilities
3. How the business manages and records what it does to make sure food is safe.

A new rule means takeaway businesses in Wales will have to direct customers to the food hygiene ratings website on takeaway leaflets.

But does the above really give a true reflection? For example, a local pub just down the road from me has been given a 5, and fair play to them thats fantastic. However they have no food operation only wet trade but cook the odd curry in a slow cooker placed on the floor for match days.
Then you have joe bloggs who runs another licensed premises down the road, has to have all the procedures, documentation and staff training and serves meals throughout the week, has an audit from environmental health, they spot dampness on the walls and no ventilation in the toilets and gives them a 3. How is this fair?

My point being, I believe the ratings should be broken down a bit like trip advisor.

1. Cleanliness (rating)
2. Condition of the building (rating)
3. Record keeping and audit trail (rating)

I would love to know peoples thoughts on this, as at current the perception of getting a 3 or below leads you to believe that the premises is unhygienic, when in fact the kitchen could be spotless but the building falling down.

The pub that only cooks curry's on matchdays still has to have all the documentation but as its a smaller operation it naturally requires less paperwork.

The visit takes into account the walls, floors ceilings of the premises in order to assess the food hygiene ratings, so if the walls has damp etc they will lose points.
As for people stating it's only a snapshot, it is, but the inspector can assess the difference between a business having a bad day and long term poor hygiene standards as the paperwork will be poor and the staff knowledge will also be poor.
It is a good system as in theory the businesses with the poor ratings should receive less business and so are incentivised to improve food hygiene, but in practice the public aren't as aware of it as it should be.

It's a load of nonsense - my local workingman's club has a rating of 1 star and their hygiene is as good as if you made it in your own kitchen.

The standard needs to be higher than in own kitchen.

I agree wez, it's interesting to hear other people's views in the same industry.

What place have you got ?

I have three premises in Caerphilly, The Wonky Bar, The Harp Inn and The Aneurin sports bar.

I bet the inspectors are different in each place ,it's needs to be more standard across the board which it isn't

The standards are set by the food standards agency and so are the same. The inspectors are from each local authority and so will be different in different areas

Thoughts on this...

As most of us are aware it is now a legal requirement for any food outlet in England, Wales and Northern Ireland to display a score on the door. These scores are rated 0-5 based on,
1. How hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored
2. The condition of the structure of the buildings – the cleanliness, layout, lighting, ventilation and other facilities
3. How the business manages and records what it does to make sure food is safe.

A new rule means takeaway businesses in Wales will have to direct customers to the food hygiene ratings website on takeaway leaflets.

But does the above really give a true reflection? For example, a local pub just down the road from me has been given a 5, and fair play to them thats fantastic. However they have no food operation only wet trade but cook the odd curry in a slow cooker placed on the floor for match days.
Then you have joe bloggs who runs another licensed premises down the road, has to have all the procedures, documentation and staff training and serves meals throughout the week, has an audit from environmental health, they spot dampness on the walls and no ventilation in the toilets and gives them a 3. How is this fair?

My point being, I believe the ratings should be broken down a bit like trip advisor.

1. Cleanliness (rating)
2. Condition of the building (rating)
3. Record keeping and audit trail (rating)

I would love to know peoples thoughts on this, as at current the perception of getting a 3 or below leads you to believe that the premises is unhygienic, when in fact the kitchen could be spotless but the building falling down.

The pub that only cooks curry's on matchdays still has to have all the documentation but as its a smaller operation it naturally requires less paperwork.

The visit takes into account the walls, floors ceilings of the premises in order to assess the food hygiene ratings, so if the walls has damp etc they will lose points.
As for people stating it's only a snapshot, it is, but the inspector can assess the difference between a business having a bad day and long term poor hygiene standards as the paperwork will be poor and the staff knowledge will also be poor.
It is a good system as in theory the businesses with the poor ratings should receive less business and so are incentivised to improve food hygiene, but in practice the public aren't as aware of it as it should be.

I'm not going to name and shame because although you have to wipe your feet on the way out, it's my local and I enjoy it there but I can assure you they have no documentation probably because they didn't declare that they cooked currys for match days.

I think it's should be broken down as well

Takeaway by me got a 1

Open kitchen can see everything always spotless

Failed on paperwork as in lack of return to work for colleagues after sickness etc

I agree wez, it's interesting to hear other people's views in the same industry.

What place have you got ?

I have three premises in Caerphilly, The Wonky Bar, The Harp Inn and The Aneurin sports bar.

You have done a god job in the Harp, never thought anyone could turn that pub around.

I agree wez, it's interesting to hear other people's views in the same industry.

What place have you got ?

I have three premises in Caerphilly, The Wonky Bar, The Harp Inn and The Aneurin sports bar.

You have done a god job in the Harp, never thought anyone could turn that pub around.

Thank you, we have a 4 there

Thoughts on this...

As most of us are aware it is now a legal requirement for any food outlet in England, Wales and Northern Ireland to display a score on the door. These scores are rated 0-5 based on,
1. How hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored
2. The condition of the structure of the buildings – the cleanliness, layout, lighting, ventilation and other facilities
3. How the business manages and records what it does to make sure food is safe.

A new rule means takeaway businesses in Wales will have to direct customers to the food hygiene ratings website on takeaway leaflets.

But does the above really give a true reflection? For example, a local pub just down the road from me has been given a 5, and fair play to them thats fantastic. However they have no food operation only wet trade but cook the odd curry in a slow cooker placed on the floor for match days.
Then you have joe bloggs who runs another licensed premises down the road, has to have all the procedures, documentation and staff training and serves meals throughout the week, has an audit from environmental health, they spot dampness on the walls and no ventilation in the toilets and gives them a 3. How is this fair?

My point being, I believe the ratings should be broken down a bit like trip advisor.

1. Cleanliness (rating)
2. Condition of the building (rating)
3. Record keeping and audit trail (rating)

I would love to know peoples thoughts on this, as at current the perception of getting a 3 or below leads you to believe that the premises is unhygienic, when in fact the kitchen could be spotless but the building falling down.

The pub that only cooks curry's on matchdays still has to have all the documentation but as its a smaller operation it naturally requires less paperwork.

The visit takes into account the walls, floors ceilings of the premises in order to assess the food hygiene ratings, so if the walls has damp etc they will lose points.
As for people stating it's only a snapshot, it is, but the inspector can assess the difference between a business having a bad day and long term poor hygiene standards as the paperwork will be poor and the staff knowledge will also be poor.
It is a good system as in theory the businesses with the poor ratings should receive less business and so are incentivised to improve food hygiene, but in practice the public aren't as aware of it as it should be.

I'm not going to name and shame because although you have to wipe your feet on the way out, it's my local and I enjoy it there but I can assure you they have no documentation probably because they didn't declare that they cooked currys for match days.

they don't have to have a lot of documentation just set cooking temps etc so not a lot, as long as the inspector has passed it then no problem IMO

they don't have to have a lot of documentation just set cooking temps etc so not a lot, as long as the inspector has passed it then no problem IMO

That's the point, when environmental health visited the premises there was no evidence of cooking facilities or preparation tables so it was never audited as a food outlet, just wet sales. They were given a 5. Maybe another point to add underneath would be to highlight what area was audited.

The point I'm getting at is, the score on the door does not give a true reflection on how hygienic the food is so why is it labled a 'food hygiene rating', it should surely be a food and safety rating? And have a breakdown as I said earlier.

they don't have to have a lot of documentation just set cooking temps etc so not a lot, as long as the inspector has passed it then no problem IMO

That's the point, when environmental health visited the premises there was no evidence of cooking facilities or preparation tables so it was never audited as a food outlet, just wet sales. They were given a 5. Maybe another point to add underneath would be to highlight what area was audited.

The point I'm getting at is, the score on the door does not give a true reflection on how hygienic the food is so why is it labled a 'food hygiene rating', it should surely be a food and safety rating? And have a breakdown as I said earlier.

The score on the door is a general score for the premises, so people can make up their minds based on this. If you want more information you can access the data on the food.gov.UK website or put in a freedom of information request.