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CLEANLINESS & CONDITION

Score 0 — Very good

A score of 0 is the best score you can receive for cleanliness and condition and indicates a very good standard of compliance at the time of your assessment.

Your focus now should be on maintaining those standards — keeping your premises and equipment clean and in good condition, dealing with repairs promptly and making sure suitable facilities continue to support good food hygiene.

0
VERY GOOD Best component score
✓

Maintain high cleaning standards

✓

Keep premises and equipment in good condition

✓

Review facilities regularly

i
Remember: Component scores work in the opposite direction to your overall food hygiene rating. For component scores, lower is better, so 0 represents the best standard.

What does a cleanliness & condition score of 0 mean?

A score of 0 indicates a very good standard of compliance for the cleanliness and condition of your premises and facilities.

During the assessment, the food safety officer considers the cleanliness and condition of the premises, equipment and facilities, including areas such as layout, ventilation, hand-washing facilities and pest control.

For a business with a score of 0, the objective isn’t to make major changes. It is to maintain the standards that are already working effectively and deal with cleaning, maintenance or repair issues before they begin to affect food hygiene.

Clean and well-maintained commercial food premises

Cleanliness

Continue maintaining effective cleaning standards across your premises, equipment, surfaces and food preparation areas.

Condition & repair

Keep the structure, fixtures and equipment in good condition and address deterioration or repairs before they become hygiene problems.

Facilities

Maintain suitable facilities, including hand washing, layout and ventilation, so they continue to support good food hygiene.

Pest control

Continue taking effective steps to prevent pest access and activity and deal promptly with any signs of a problem.

Your aim: Keep your premises clean, well maintained and suitable for food operations, and deal with problems before they affect your standards.

Support the cleanliness and condition of food premises

Under the Food Hygiene Rating Scheme, the cleanliness and condition of the premises and facilities forms one of the three areas considered during an assessment.

Suitable products and equipment can support good standards, but should be used alongside effective cleaning procedures, maintenance, pest control and appropriate staff practices.

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MAINTAINING YOUR STANDARDS

Don’t let good standards slip

A Very good score reflects the cleanliness and condition found at the time of your assessment. Premises, equipment and facilities can deteriorate over time, so regular cleaning, maintenance and checks are important to keep standards at the same high level.

Cleaning routines

Keep cleaning routines under review and make sure important areas, equipment and surfaces are being cleaned effectively and at suitable intervals.

Repairs & maintenance

Deal with damaged surfaces, fixtures and equipment promptly rather than allowing small maintenance issues to develop into hygiene problems.

New equipment or layout changes

Consider how new equipment or changes to your layout affect cleaning, access, ventilation and the hygienic operation of the premises.

Busy periods

Increased workloads should not result in cleaning being delayed, waste building up or routine premises checks being overlooked.

Pest prevention

Continue checking for signs of pest activity and conditions that could allow pests access to food areas, and act promptly if a problem is found.

Gradual deterioration

Look regularly at the condition of walls, floors, ceilings, fixtures and equipment. Problems are easier to address before deterioration becomes established.

A Score 0 is something to maintain

Keep checking the cleanliness and condition of your premises in practice rather than waiting until the next food hygiene inspection to identify problems.

QUICK SELF-CHECK

Score 0 maintenance checklist

Use this quick checklist periodically to help confirm that the cleanliness, condition and facilities that contributed to your Very good score are still being maintained in practice.

✓

Are food areas and equipment being cleaned effectively?

Check that your cleaning routines are still being followed and that surfaces, equipment and important food areas are being cleaned to the expected standard.

✓

Are the premises in good condition and repair?

Look for deterioration or damage to floors, walls, ceilings, fixtures and other areas that could make effective cleaning more difficult.

✓

Is equipment being kept in good condition?

Check food equipment and other relevant items for damage, deterioration or areas that can no longer be cleaned effectively.

✓

Are your facilities still suitable?

Review facilities such as hand washing, ventilation and the layout of food areas to make sure they continue to support hygienic operation.

✓

Are pest controls remaining effective?

Check for signs of pest activity and make sure the premises are not developing gaps, access points or conditions that could attract pests.

✓

Are problems being dealt with when they are found?

Address cleaning, maintenance, repair or pest-control issues promptly and check that the action taken has resolved the problem.

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