Score 20 — Major improvement necessary
A score of 20 indicates that major improvement is necessary in the cleanliness and condition of your premises and facilities at the time of your assessment.
At this level, there is a general failure to meet structural food hygiene requirements. FSA guidance describes major and widespread non-compliance and widespread significant food safety risks. All identified structural problems should now be addressed as a matter of urgency and within any timescales given.
Work through every structural issue identified
Prioritise cleaning, repair, facilities and other significant risks
Complete required work within the timescales given
What does a Cleanliness & Condition score of 20 mean?
A score of 20 means that major improvement is necessary in the cleanliness and condition of your premises and facilities.
At this level, FSA guidance describes a general failure to satisfy structural food hygiene requirements, with major and widespread non-compliance and widespread significant food safety risks.
The problems may extend across cleaning, repair, maintenance, facilities, layout, pest control or waste arrangements. All identified structural non-compliances should now be addressed as a matter of urgency and within any timescales given.
Major and widespread structural non-compliance has been identified
Score 20 represents more than an isolated cleaning or maintenance problem. FSA guidance describes standards as generally low, with major and widespread failures to comply with structural food hygiene requirements.
Widespread and significant risks have been identified
Poor cleaning, structural disrepair, inadequate washing facilities, unsuitable layout, pest activity or poor waste arrangements can make contamination more likely and make it difficult to maintain safe, hygienic conditions throughout the premises.
Your inspection findings now need to take priority. A Score 20 shows the seriousness of the level of structural non-compliance, but it does not tell you exactly which problems were found. Use your inspection report, letter and any instructions from your food safety officer to determine what work needs to be completed and when.
What should you do now?
At Score 20, the priority is not to work through general cleaning or maintenance advice. Use your inspection findings as the basis of your improvement plan and deal with the identified structural non-compliances as a matter of urgency.
Start with the food safety officer's findings
Work through the inspection report, letter or written findings systematically. Make sure every cleaning, repair, maintenance, facility, pest, waste or other structural issue is understood and included in your corrective-action plan.
Prioritise significant risks and required timescales
Follow any instructions or stipulated deadlines given by your local authority. Give priority to structural problems that present the greatest food safety risk or prevent hygienic conditions from being properly maintained.
Fix the cause, not only the visible problem
Major and widespread structural non-compliance may require more than a deep clean or one-off repair. Consider whether cleaning systems, maintenance arrangements, premises layout, facilities, pest proofing or responsibility for reporting defects also need to change.
Make sure the improvement is being maintained
Once work has been completed, check the premises again during normal operation. Keep appropriate evidence of completed work and make sure cleanliness, repairs and facilities remain at the improved standard.
