How Food Hygiene Rating Scheme ratings is calculated?
A score will be assigned according to Food hygiene law 2006 and the HACCP model.
At inspection, scores are given for three areas –
How hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored.
The condition of the structure of the premises – cleanliness, layout, lighting, ventilation and other facilities.
How the business manages and records what it does to make sure food is safe
These scores are then converted to a food hygiene rating.
Click below to see full size table.