Food Hygiene Rating Scheme 2011 (FHRS)

This scheme rates every food outlet based on their food hygiene practices. All outlets must display their rating sticker.

Food safety officers from the local council will visit premises to check:

hygiene when the food is prepared, cooked, cooled, re-heated, cooled and stored.
condition of the building's structure, including cleanliness, layout, lighting, ventilation and other facilities.
food hygiene management and how the business records what it does to make sure food is safe.
records of formal staff training in food hygiene from a recognised training body and that training is undertaken and updated every 3 years.

The outlet will then receive their score; the rating scale is from zero to five.

Zero is bottom of the scale and the outlet needs to urgently improve their food hygiene standards.

Five is top of the scale. This rating means food hygiene standards are very good in the food business.

Legal responsibility of employers	Legal responsibility of employees
Provide necessary staff training. Keep detailed daily records of the storage temperatures of all fridges and freezers Provide adequate facilities to store and cook food properly, showing evidence of testing temperatures of cooked food Ensure that the food is safe to eat Make sure the food is the same quality as claimed by ensuring that all food products can be sourced back to their origin Display the food hygiene rating Have separate hand washing and food washing/preparation area Keep records of temperatures of frozen food at point of delivery	Maintain a good standard of personal hygiene Attend in house and external staff training and update formal qualifications every 3 years Store and cook food correctly Inform management regarding concerns relating to the food Complete all records showing evidence of temperature control in the storage cooking and serving of foods

Legal responsibility of employers

Legal responsibility of employees

Provide necessary staff training.
Keep detailed daily records of the storage temperatures of all fridges and freezers
Provide adequate facilities to store and cook food properly, showing evidence of testing temperatures of cooked food
Ensure that the food is safe to eat
Make sure the food is the same quality as claimed by ensuring that all food products can be sourced back to their origin
Display the food hygiene rating
Have separate hand washing and food washing/preparation area
Keep records of temperatures of frozen food at point of delivery

Maintain a good standard of personal hygiene
Attend in house and external staff training and update formal qualifications every 3 years
Store and cook food correctly
Inform management regarding concerns relating to the food
Complete all records showing evidence of temperature control in the storage cooking and serving of foods

Legal responsibility of employers	Provide necessary staff training. Keep detailed daily records of the storage temperatures of all fridges and freezers Provide adequate facilities to store and cook food properly, showing evidence of testing temperatures of cooked food Ensure that the food is safe to eat Make sure the food is the same quality as claimed by ensuring that all food products can be sourced back to their origin Display the food hygiene rating Have separate hand washing and food washing/preparation area Keep records of temperatures of frozen food at point of delivery
Legal responsibility of employees	Maintain a good standard of personal hygiene Attend in house and external staff training and update formal qualifications every 3 years Store and cook food correctly Inform management regarding concerns relating to the food Complete all records showing evidence of temperature control in the storage cooking and serving of foods

Legal responsibility of employers

Provide necessary staff training.
Keep detailed daily records of the storage temperatures of all fridges and freezers
Provide adequate facilities to store and cook food properly, showing evidence of testing temperatures of cooked food
Ensure that the food is safe to eat
Make sure the food is the same quality as claimed by ensuring that all food products can be sourced back to their origin
Display the food hygiene rating
Have separate hand washing and food washing/preparation area
Keep records of temperatures of frozen food at point of delivery

Legal responsibility of employees

Maintain a good standard of personal hygiene
Attend in house and external staff training and update formal qualifications every 3 years
Store and cook food correctly
Inform management regarding concerns relating to the food
Complete all records showing evidence of temperature control in the storage cooking and serving of foods

Health and safetyFood Hygiene Rating Scheme 2011 (FHRS)