Consumer FAQs

Business FAQs

Top Trade Tips

Consumer FAQs

Some premises are given an exempt rating – why is this?

A premises which gets an overall risk rating of E is exempted from the inspection programme. An E rating indicates that excellent standards have been achieved consistently in the past, and as a result the business has earned exemption.
Of course, if information came to light that hygiene had slipped, perhaps due to a complaint, an inspection would be made.

Alternatively there are quite a lot of businesses which are very low risk in nature, and are not part of normal inspection programmes.

I’ve just been to a restaurant rated ‘Excellent’ on your website but the hygiene was not very good in my opinion. What should I do?

We always recommend that in the first instance you draw the attention of management at the business to the problem and get it resolved straightaway. In Britain we are often reluctant to complain, but then tell others about the problems experienced. If we don’t tell the business how can it improve? If the matter was more serious, or you remain unhappy with the response of the business, complain to your Environmental Health Department at the local Council.

Business FAQs

My business received a good or excellent rating. How can I make use of this in my business?

Make sure you display your rating certificate prominently at your entrance, and include your rating in all literature and advertisements. Check out the ratings of your direct competitors – if your business is the only one of its type in your area with an excellent rating, use that fact in your publicity. (Remember to check back here regularly, as ratings change!).

Most food businesses struggle to recruit and retain good staff. People are more likely to want to work in hygienic surroundings, so make sure you mention it in recruitment ads.

My business received a poor or bad rating and I think it was wrong. What should I do?

Contact the inspector who carried out the inspector, or her manager, and discuss it.  If she agrees with you, your inspection scores will be changed and the site updated shortly. Hygienewatch only uses data supplied by local authorities, and will not change a rating unless advised by our local authority contact officer.

My business received a poor or bad rating and I think it was correct in the circumstances, but we have improved since then and I would like my rating changed. How can I arrange this?

Your rating is based on an unannounced inspection. With a bad or poor rating your next inspection will normally not be due for up to another six or twelve months. Your local authority may be willing to inspect earlier, but this will be a matter for them, so you may want to discuss it with your last inspector. The rating will not be changed based on a revisit to check that you have corrected the contraventions found at the first inspection. Your rating will only change after a full unannounced inspection.

My business received a satisfactory rating. I’m happy with this; I comply with the law, so why should I bother to try and get a good rating?

Let’s assume you run a restaurant. Do your customers tell their friends about the restaurant they attended last night like this?

“The food was really satisfactory”

“I’d recommend it; it was truly average”

“There wasn’t much wrong with the place”

If you aspire to excellence with the food you serve, then excellent hygiene should be an integral part of that. Have you noticed how often the first thing Gordon Ramsey sorts out in his 'Kitchen Nightmares' series is the poor hygiene he often finds?

Top Trade Tips

The rules have changed!  The public now knows your hygiene standards at the last inspection.  You  need to make sure that your hygiene standards meet at least the legal minimum required to avoid a poor score.  Follow these tips and you won't be going far wrong.

1.  Make sure your premises are free of pests such as mice and insects.  Check for places they could get in and proof them.

2.  Make sure your premises are clean throughout at all times - first impressions count!

3.  Make sure wash basins are clean and properly equipped with soap, hot and cold (or warm) water and paper towels at the start of trading each day. 

4.  Make sure all fridges are operating properly, ideally below 5C, and that they are checked regularly.

5.  Make sure all perishable ready to eat food in fridges is covered and labelled with a use by date.  Check dates daily.

6.  Make sure staff are trained in food hygiene, and understand their responsibilities in helping you run a hygienic business.

7. You must have a documented food safety management system.  For most small businesses in catering and retailing we recommend Safer Food Better Business, a free pack from the Food Standards Agency.