Food hygiene rating readiness checker
Run a practical self-assessment across the three areas used by the Food Hygiene Rating Scheme: hygienic food handling, the condition of the premises and facilities, and food safety management.
Answer based on what an inspector would see in normal operation. Choose “Partly” where a control exists but is inconsistent, incomplete or not fully evidenced.
1. Are chilled, frozen, cooking, reheating and cooling controls consistently followed?
Think about what actually happens during service, not just whether a form exists.
2. Are raw and ready-to-eat foods effectively separated and cross-contamination controls followed?
Include storage, preparation, equipment, hands and cleaning between tasks.
3. Are cleaning and disinfection routines effective and completed at the right frequency?
Check food-contact surfaces, equipment and hard-to-reach areas.
4. Do food handlers consistently follow good personal hygiene and illness-reporting procedures?
Include handwashing, clean clothing, cuts and exclusion when unwell.
5. Are food rooms, equipment and surfaces clean and in good condition?
Look for damage, flaking finishes, dirt traps and items that cannot be effectively cleaned.
6. Are handwashing, washing, ventilation and other facilities suitable and working?
Check supplies, access, condition and whether facilities support hygienic operation.
7. Are pest risks controlled and waste/storage areas managed effectively?
Look for entry points, signs of pests, overflowing waste and poor external housekeeping.
8. Are maintenance problems identified and corrected promptly?
Include damaged seals, floors, walls, ceilings, equipment and drainage issues.
9. Is an appropriate HACCP-based food safety management system in place and current?
For many smaller caterers this may include an appropriately completed SFBB pack.
10. Do staff understand the food safety controls relevant to their jobs?
Evidence comes from real knowledge and practice as well as training records.
11. Are required checks completed consistently, with failures and corrective actions recorded?
Missing records or repeated failures without follow-up are warning signs.
12. Does management actively review food safety, resolve problems and maintain standards?
Consider previous advice, recurring issues, complaints, overdue actions and management follow-up.
A readiness check, not an official rating
This tool is designed to expose likely weak points before an inspection. It does not inspect your business, reproduce an Environmental Health Officer's professional judgement or issue an FHRS rating.
Food handling
Review temperature control, cross-contamination, cleaning, personal hygiene and safe working practices during real service.
Premises & facilities
Look for cleanliness, maintenance, layout, handwashing facilities, ventilation and pest-control weaknesses.
Food safety management
Check that procedures are appropriate, understood by staff, completed consistently and supported by corrective action and management review.
What this checker can — and cannot — tell you
The Food Standards Agency explains that ratings are based on standards found at inspection in three areas. The official rating depends on the inspecting authority's assessment, including the individual scores and overall compliance found on the day. A self-assessment therefore cannot guarantee or accurately predict a future rating.
TKEG is independent and is not affiliated with, endorsed by or part of the Food Standards Agency or a local authority.