Following a food hygiene inspection the premises receives a score. This score is based on the risk posed by the premises and is given under government guidance.
- The guidance used by food safety inspectors.
- The scoring used to determine the frequency of inspections.
Inspection Rating Scheme
|Type of Food and Method of Handling
Manufacturers of high-risk food that are not subject to product specific food hygiene Regulations. Wholesalers and packers who re-wrap or re-pack high-risk foods. In this context, high-risk foods may be regarded:
|Preparation, cooking or handling of open high-risk foods by caterers and retailers. Except caterers that prepare less than 20 meals a day (see below).30
Handling of pre-packed high-risk foods. Caterers that prepare high-risk foods, but serve less than 20 meals a day.
Other wholesalers and distributors not included in the categories above: Manufacture or packing of foods other than high-risk. Premises involved in the
Retail handling of foods other than high-risk, such as:
Any other businesses not included in the categories abov
|Method of Processing
Thermal processing or aseptic packing of low-acid foods;
|Consumers at Risk
|Manufacturers of food that is distributed nationally or internationally.
Businesses serving a large number of customers including a significant proportion from outside the local area, for example:
Businesses, most of whose customers are likely to be living, staying or working in the local area, for example:
|Businesses supplying less than 20 consumers each day.
An extra score of 22 (in addition to the score above) should be included for premises
- where production and/or service of high-risk foods takes place
- and where more than 20 persons in a vulnerable group are at risk
These are places such as
- nursing homes
- day-care centres
- child nurseries
In this context, vulnerable groups are those that include people who are:
- under 5
- over 65 years of age,
- people who are sick,
- and people who are immunocompromised
|Level of current Compliance / Hygiene / Structure
|Almost total non-compliance with statutory obligations.
|General failure to satisfy statutory obligations - standards generally low.
|Some major non-compliance with statutory obligations - more effort required to prevent fall in standards.
|Some non-compliance with statutory obligations and industry codes of recommended practice. The premises are in the top 50 per cent of premises and standards are being maintained or improved.
|High standard of compliance with statutory obligations and industry codes of recommended practice, minor contravention's of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
|High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade
|Confidence in Management/Control Systems
|Poor track record of compliance. Little or no technical knowledge. Little or no appreciation of hazards or quality control. No food safety management system.
|Varying record of compliance. Poor appreciation of hazards and control measures. No food safety management system.
|Satisfactory record of compliance. Access to and use of technical advice either in-house or from trade associations. May have satisfactory documented food safety management system.
|Reasonable record of compliance. Technical advice available in-house or access to and use of technical advice from trade associations. Have satisfactory documented procedures and systems. Able to demonstrate effective control of hazards. Will have satisfactory documented food safety management system. Audit by Food Authority confirms general compliance with documented system.
|Good record of compliance. Access to technical advice within organisation. Will have satisfactory documented HACCP based food safety management system which may be subject to external audit process. Audit by Food Authority confirms compliance with documented management system with few/minor non-conformities not identified in the system as critical control points.
Significant risk of food contamination with Cl. botulinum, and the organism surviving any processing and multiplying. Or significant risk of ready-to-eat food contaminated with:
|Category Inspection Rating
|Minimum Inspection Frequency
|A = 92 to 196
|at least every 6 months
|B = 72 to 91
|at least every 12 months
|C = 42 to 71
|at least every 18 months
|D = 31 to 41
|at least every 2 years
|E = 0 to 30
|Alternative enforcement strategy