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Food hygiene ratings
How often are food businesses inspected?
The short answer
Anywhere from every six months for high-risk businesses to every two years for lower-risk ones. The council decides the gap from the type of food you handle, who your customers are, the processes you carry out and how you did at your last inspection.
Last checked 25 September 2026 against official guidance · see the sources.
What decides how often you’re inspected
- The type of food you handle. Raw meat, cooked meats and ready-to-eat food carry more risk than packaged goods.
- Your customers. Serving vulnerable people, such as in care homes, nurseries or hospitals, means more frequent checks.
- What you do with the food. Cooking, cooling and reheating carry more risk than simply selling it.
- How you did last time. Good standards at your last inspection mean a longer gap before the next.
| Risk | Typical gap between inspections |
|---|---|
| Higher risk | About every 6 months |
| Lower risk | Up to every 2 years |
Be ready every day
Don’t plan around when you think the next visit will be. Daily records, such as fridge temperatures and cleaning, are what show an officer your standards are consistent, not just good on the day.
A new business usually waits longer for its first visit, because councils see higher-risk businesses first. See how to get a food hygiene rating.
Want to see a real rating and the three scores behind it? Check any food business’s rating, free.
Official sources
Free record sheet: Opening & Closing Checks
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