How to Achieve a Level 5 Food Hygiene Rating

The Ultimate Guide to Achieving a 5-Star Food Hygiene Rating

Running a food business is no easy task, it’s a fast-paced industry and a kitchen is a busy place! But food hygiene should be at the top of your priorities

As customers become more aware and concerned over food hygiene, and online reviews can make or break a business, getting a good food hygiene rating is essential for your business. It not only ensures the safety of your customers but improves your establishment’s reputation and can significantly impact your bottom line. As experts in food hygiene and safety, we’ve created this guide to help explain how you

What is the Food Hygiene Rating Scheme (FHRS)

The Food Hygiene Rating Scheme (FHRS) is a partnership between local authorities and the Food Standards Agency (FSA) in England, Wales and Northern Ireland. An inspector will rate food businesses on their cleanliness and hygiene on a scale from 0 to 5, helping to inform consumers on where to eat by providing information about a business’s hygiene standards. In Scotland this is called The Food Information Hygiene Scheme, and businesses are scored on a pass or fail basis.

After an inspection from an Environment Health Officer (EHO) your business will get a rating from 5 to 0:

• 5 – Very good hygiene standards
• 4 – Good hygiene standards
• 3 – Hygiene standards are satisfactory
• 2 – Some improvement is needed
• 1 – Major improvement needed
• 0 – Urgent improvement needed

What does an inspector look for in a food hygiene inspection?

An EHO will inspect several critical areas:

• Food Handling: How food is stored, prepared, and cooked correctly and cross contamination is eliminated.
• Physical Condition: Are you maintaining a clean environment, including surfaces, equipment, staff hygiene, and having adequate facilities and pest control.
• Food Safety Procedures: The processes, training and systems you’ve put in place to ensure good hygiene is maintained.

How to get the perfect 5 star food hygiene rating

Implementing a Food Safety System

Every food business must have a Food Safety System in place which covers daily checks, HACCP/Risk Assessments, training and more. An effective system should cover every aspect of food safety from sourcing and deliveries to preparation, cooking, storage, and serving. You can read more on Food Safety Systems here: https://foodsafetyguru.co.uk/what-is-a-food-safety-system/ 

The FSA offer a paper-based system for small businesses called Safer Food, Better Business (SFBB). However, a Digital Food Safety System can save you hours every week, automating your processes, providing your HACCP/risk assessments and making daily checks easier for your team. For more on how a digital system can help your business watch our short video here: https://foodsafetyguru.co.uk/

HACCP

HACCP (Hazard Analysis and Critical Control Points) is a risk assessment that every food business must have. It shows you have acknowledged the potential hazards in your food preparation and have put in controls to prevent or minimise these risks.
Your HACCP should reflect the methods your business uses and be kept up to date. To learn more about how we can help you with your HACCP message us through our on-site chat, email contactus@foodsafetyguru.co.uk or request a demo.

Daily Checks

Both your kitchen and front of house must complete daily checks to prove that you’re cleaning, storing and preparing food in the correct manner. A Digital Food Safety System can help simplify these checks and save time for your team by allowing them to input data at the touch of a button.

Temperature Probe/Scanner

Use a temperature probe to check the core temperature of high risk cooked foods, and an Infrared Temperature Scanner gun (for food use) to check the temperature of chilled/frozen deliveries, chilled foods held in saladettes and fridges. Temperatures should be logged in your food safety system daily.

TRAINING

Level 2 Food Safety

Your kitchen staff must have all hold a valid Level 2 Food Safety Certificate. On an inspection an EHO is likely to check your certificates are in date and everyone is trained. You can upload them into your digital system so they are easy to access. See the online Level 2 and 3 Food Safety Courses we partner with here: https://foodsafetyguru.co.uk/food-safety-training/

Allergen Awareness

It is Recommended that all staff complete Allergen Awareness Training. The Food Standards Agency provides a free online course – https://allergytraining.food.gov.uk/
Or a more compressive online course can be found through our partners here: https://foodsafetyguru.co.uk/food-safety-training/

CLEANING

Finding the right product

We recommend you use a sanitiser that complies with BS EN 1276 with a 30 second contact time. For recommendations of which cleaning products and brands to use, feel free to reach out to us.

Two Stage Cleaning

We recommend implanting a two stage cleaning process for cleaning surfaces during service. When food is being prepared, no cloths (other than oven cloths) are to be used in the kitchen during food preparation.

1. Spray the surface with sanitiser and wipe with blue roll to clean
2. Spray again with sanitiser and wait for the contact time (30 seconds) and dry with clean blue roll.

Keep blue roll in dispensers to avoid contaminating the roll with dirty hands. All your staff should know the contact time required for your sanitiser, and the two-stage method – the EHO will ask!

Handwash Sink

Ensure you have liquid handwash soap, and blue roll in a dispenser, available at all handwash basins. An EHO will want to see a clean, frequently used handwash basin – so ensure your staff are continuously washing their hands throughout their shift.

FOOD STORAGE

Proper Food Storage and the FIFO Method

Proper food storage is vital to prevent spoilage and contamination. Implement the FIFO (First In, First Out) method for stock management. Place new items behind older ones so that the older items are used first. This method reduces waste and helps maintain freshness. Store ready to eat foods separate, or above, raw foods.

Temperature Control and Storage Conditions

Ensure your refrigerators and freezers are set to the correct temperatures: below 8°C for refrigerators (we recommend 5°C) and -18°C for freezers. Use reliable thermometers to monitor temperatures and record these twice daily in your food safety system.

Labelling and Dating Food Items

Clear labelling is essential. Manufacturers date label is to be followed, but once opened/prepared/cooked add a coloured day dot, or written date label to identify the use by date of the product. Frozen foods stored in original manufacturers packaging do not need additional labelling.
The COLOURED DAY is the USE BY day. Date of prep/cooking plus 2

Pest Control and Prevention

Pests are a serious threat to any food establishment and a quick way to get a level 1 or 2 food hygiene rating on your EHO inspection. Partner with a professional pest control service for regular inspections and treatments. Additionally, train your staff to recognise signs of pest activity and take immediate action if needed.

INSPECTION TIME

What to Expect During an Inspection

During an inspection, the inspector will likely walk through your entire facility, checking for compliance with food safety regulations. They might take temperatures and ask questions about your processes to any of your team. Be prepared to provide documentation of your daily checks, staff training, and answer any questions they have.
After an inspection you’ll receive in writing what your food hygiene rating is and why you’ve been given it – this can happen immediately after the inspection, or within 14 days of it.

What if you receive a poor rating?

If you’ve been given a low rating, you’ll need to make urgent improvements, and you’ll be given a timeframe to make those in – or in extreme cases parts of your business may be closed down until safe to reopen. Issues can be addressed by implementing a thorough food safety system that covers the three areas that the FSA inspect.

Want to be EHO ready? 

Achieving and maintaining a 5-star food hygiene rating is a continuous effort. But we’re here to help. Food Safety Guru offers comprehensive solution to ensure your kitchen meets the highest standards of food safety. From training programmes to robust management systems, we have everything you need to achieve and maintain a 5-star rating effortlessly. 
Get in touch through the book a demo box below, or email us at contactus@foodsafetyguru.co.uk