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Food hygiene ratings
How is a food hygiene rating worked out?
The short answer
The officer scores three things: how hygienically food is handled, the physical condition of the premises, and how food safety is managed. Those scores together give your rating, from 5 (very good) down to 0 (urgent improvement necessary).
Last checked 25 September 2026 against official guidance · see the sources.
The three areas the officer checks
| Area | What it covers |
|---|---|
| Food handling | How food is prepared, cooked, reheated, cooled and stored |
| The premises | Cleanliness, layout, lighting, ventilation and pest control |
| Management | Your food safety procedures, records, training and systems |
What each rating means
| Rating | Meaning |
|---|---|
| 5 | Hygiene standards are very good |
| 4 | Hygiene standards are good |
| 3 | Hygiene standards are generally satisfactory |
| 2 | Some improvement is necessary |
| 1 | Major improvement is necessary |
| 0 | Urgent improvement is necessary |
Where most businesses lose marks
The management area is the one owners most often underestimate. Good cooking and a clean kitchen can still end up with a lower rating if there is no written system, missing temperature records or no record of staff training. It is also the easiest area to put right, because it is mostly paperwork done every day.
Scotland uses a different scheme (FHIS): a business gets a Pass if it broadly meets the legal requirements, or Improvement Required if it doesn’t.
Want to see a real rating and the three scores behind it? Check any food business’s rating, free.
Official sources
Free record sheet: Temperature Log
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