Score 20 — Major improvement necessary
A score of 20 indicates that major improvement is necessary in the hygienic handling of food at the time of your assessment.
At this level, there is a general failure to meet food hygiene requirements. FSA guidance describes major and widespread non-compliance and widespread significant food safety risks. All identified non-compliances should now be addressed as a matter of urgency and within any timescales given.
Work through every issue identified during your inspection
Prioritise significant food safety risks
Complete required action within the timescales given
What does a Hygienic Food Handling score of 20 mean?
A score of 20 means that major improvement is necessary in the hygienic handling of food.
At this level, FSA guidance describes a general failure to satisfy food hygiene requirements, with major and widespread non-compliance and widespread significant food safety risks.
This is a serious deterioration from Score 15. The priority is now to understand every non-compliance identified during your inspection and address the required corrective actions as a matter of urgency within any timescales given.
Major and widespread non-compliance has been identified
Score 20 represents more than one isolated weakness. FSA guidance describes standards as generally low, with major and widespread failures to comply with food hygiene requirements.
Widespread and significant risks have been identified
Weaknesses in food preparation, cooking, reheating, cooling, storage, cross-contamination controls or other hygiene practices may be creating significant risks across more than one part of the operation.
Your inspection findings now need to take priority. A Score 20 shows the seriousness of the level of 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 needs to be corrected and when.
What should you do now?
At Score 20, the priority is not to work through general food hygiene advice. Use your inspection findings as the basis of your improvement plan and deal with the identified 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 non-compliance 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. Issues presenting the greatest food safety risk should be dealt with as a priority.
Look beyond the immediate failure
Major and widespread non-compliance may require changes to several parts of the operation. Consider whether procedures, staff training, supervision, equipment or management controls also need to change.
Make sure the improvement works in normal operation
Once changes have been introduced, check them during normal service. Keep appropriate evidence of completed work and make sure the same weaknesses are not continuing.
