Understand your three component scores
Each component measures a different part of your food hygiene standards. In each of the three areas below you'll understand:
What is assessed?
Understand what the food safety officer looks at in each area.
How is the score derived?
See how each component score is calculated and what the descriptors mean.
What affects the score?
Learn about common issues that can result in higher component scores.
How to improve
Practical advice, checklists and resources to help you achieve a higher rating.
Hygienic Food
Handling
Covers the preparation, cooking, reheating, cooling and storage of food, including temperature control and prevention of cross-contamination.
Cleanliness &
Condition
Covers the cleanliness and physical condition of the premises, including layout, lighting, ventilation, facilities and pest control.
Management
of Food Safety
Covers the systems and checks in place to keep food safe, staff knowledge and training, and the food safety officer's confidence that standards will be maintained in future.
Your inspection report
Your component scores don't tell you exactly what was wrong. Your food safety officer's inspection report is the best source for identifying the specific issues found at your premises.
Practical guidance and the right equipment can make a real difference to your food hygiene rating.
Food Safety Direct
Trusted products
for food safety
Helpful guides
and resources
Supporting
safer businesses
