Founder, Kitchen Rentals UK · March 2026

National Guide

Food hygiene ratings UK — complete guide to getting a 5-star rating

Everything you need to know about the Food Hygiene Rating Scheme — how inspections work, what inspectors actually assess, temperature control requirements, HACCP in practice, allergen management, the top 10 inspection failures, and a step-by-step guide to securing a 5-star rating on your first visit.

Overview

The Food Hygiene Rating Scheme

The Food Hygiene Rating Scheme (FHRS) is run by local authorities in partnership with the Food Standards Agency (FSA). It applies to every business that supplies food to the public — restaurants, takeaways, dark kitchens, food trucks, caterers, bakeries, market stalls, and even childminders who provide food. As of 2025, there are over 560,000 registered food businesses in England, Wales, and Northern Ireland covered by the scheme.

Your rating is determined by an unannounced inspection carried out by an Environmental Health Officer (EHO) from your local council. The inspector scores three areas on a scale, and those scores are combined to produce your overall rating from 0 to 5.

Rating	Meaning	% of UK Businesses (2024)
5 — Very Good	Hygiene standards are very good	73%
4 — Good	Hygiene standards are good	14%
3 — Generally Satisfactory	Hygiene standards are generally satisfactory	7%
2 — Improvement Necessary	Some improvement is necessary	3%
1 — Major Improvement Necessary	Major improvement is necessary	2%
0 — Urgent Improvement Necessary	Urgent improvement is necessary; potential closure	1%

In England, displaying your rating is voluntary — though it is mandatory in Wales and Northern Ireland (under the Food Hygiene Rating (Wales) Act 2013 and the Food Hygiene Rating Act (Northern Ireland) 2016). However, delivery platforms display your rating prominently regardless, and consumer research shows that 84% of UK consumers consider hygiene ratings when choosing where to order. A rating below 4 reduces order volume by an estimated 15-30% on Deliveroo and Uber Eats. A rating below 2 can result in removal from platforms entirely.

Your first inspection typically occurs within 28 days of your registered start date, though many councils are backlogged and delays of 6-8 weeks are common. After your initial rating, re-inspections occur at intervals determined by your risk profile: high-risk businesses (those scoring poorly or handling high-risk foods) are re-inspected every 6 months; lower-risk businesses every 12-18 months. You can request a re-inspection at any time if you believe your standards have improved.

The Inspection

The Three Areas Inspectors Assess

Your food hygiene rating is based on three distinct areas, each scored on a scale of 0 (very poor), 5, 10, 15, 20, to 25 (very good). The three scores are combined using a matrix to determine your overall 0-5 rating. Critically, your overall rating is limited by your worst-performing area — you cannot score 5 overall if any single area is significantly below standard.

Area 1 — Max 25 points

Hygienic Food Handling

How food is prepared, cooked, reheated, cooled, and stored. Inspectors check that raw and ready-to-eat foods are physically separated (different shelves, different chopping boards, ideally different fridges). They verify that cooking temperatures are adequate (75°C core for poultry, 70°C for 2 minutes as a minimum for all foods). They observe handwashing practices — looking for proper technique (20 seconds with soap and hot water) and frequency (between tasks, after handling raw food, after touching bins). They check cross-contamination controls: colour-coded equipment, separate preparation areas for raw and cooked foods, and proper use of disposable gloves and aprons. They also assess allergen management procedures — can staff identify the 14 major allergens, and is there a system for communicating allergen information to customers?

Area 2 — Max 25 points

Structural Compliance

The physical condition, cleanliness, layout, lighting, and ventilation of your kitchen. Inspectors look for: smooth, impervious, washable surfaces on all food contact areas. Walls and ceilings in good repair with no flaking paint, cracks, or mould. Floors that are slip-resistant, sealed, and free of cracks where bacteria can harbour. Adequate pest proofing — mesh on windows, door seals, no gaps around pipes. Functional handwash basins (separate from food prep sinks) stocked with hot water, antibacterial soap, and paper towels at all times. Adequate lighting (minimum 500 lux in food preparation areas). Effective ventilation and extraction. Appropriate waste storage with lidded bins, separated from food preparation areas. This is where managed kitchens have a significant structural advantage — the operator maintains the physical infrastructure to commercial standards.

Area 3 — Max 30 points

Food Safety Management

Your documented food safety management system — essentially, your HACCP records and evidence that you follow them. This area carries the most weight (30 points vs 25 for the other two areas) because it demonstrates ongoing commitment to food safety rather than a snapshot on inspection day. Inspectors want to see: a written HACCP plan or Safer Food Better Business pack that is complete and current. Daily temperature logs for all fridges, freezers, and hot-holding equipment. Cooking temperature records for high-risk foods. Cleaning schedules that are completed and signed. Supplier traceability records (invoices, delivery notes). Staff training records and certificates. Allergen documentation for every dish. Evidence of corrective actions when things go wrong (e.g., what happened when a fridge broke down). Records should look genuinely maintained — not pristine and clearly filled in the night before.

Critical Limits

Temperature Control — Legal Requirements

Temperature control is the single most important food safety measure. The “danger zone” — between 8°C and 63°C — is where harmful bacteria multiply most rapidly, doubling every 20 minutes under optimal conditions. Your legal obligation is to keep food out of this zone as much as possible. The following are the statutory temperature requirements under the Food Safety and Hygiene (England) Regulations 2013.

Process	Legal Requirement	Best Practice Target	Notes
Cold storage (fridge)	8°C maximum	1°C — 5°C	Check and log at least twice daily. Calibrate probe thermometer monthly.
Frozen storage	-18°C or below	-18°C to -22°C	Check and log daily. Do not refreeze thawed food unless cooked first.
Cooking — poultry	No specific temp (must be safe)	75°C core for 30 seconds	Core temperature checked with calibrated probe in thickest part.
Cooking — minced meat	No specific temp (must be safe)	75°C core for 30 seconds	Burgers and sausages: probe the centre. Pink centres require validated process.
Cooking — general	No specific temp (must be safe)	70°C for 2 minutes (equivalent)	Time-temperature combinations: 60°C for 45 min, 65°C for 10 min, 70°C for 2 min, 75°C for 30 sec, 80°C for 6 sec.
Reheating	70°C core (England/Wales)	75°C core	In Scotland the legal minimum is 82°C. Reheat once only. Discard if not served within 2 hours.
Hot holding	63°C minimum	63°C — 75°C	Check and log every 2 hours during service. Discard after 2 hours if below 63°C.
Cooling	Cool as quickly as possible	60°C to 21°C in 90 min; 21°C to 5°C in 4 hours	Use shallow containers, ice baths, or blast chillers. Never put hot food directly in fridge.
Delivery (hot food)	63°C minimum on arrival	Use insulated containers	Check temperature before dispatch. Maximum 30-minute delivery window recommended.
Delivery (cold food)	8°C maximum on arrival	5°C or below on arrival	Use insulated bags with ice packs for meal prep deliveries.

Equipment you need: A calibrated digital probe thermometer (£15-£30) is essential — you cannot comply with temperature requirements without one. Infrared thermometers (£20-£40) are useful for surface checks but cannot measure core temperature. Budget for a fridge/freezer thermometer with min/max recording (£8-£15) for each unit. Calibrate your probe thermometer monthly using the ice-point method (0°C in iced water) and the boiling-point method (100°C in boiling water, adjusted for altitude).

The 4-hour/2-hour rule: Food that has been in the danger zone (8-63°C) for less than 2 hours can be refrigerated for later use. Food in the danger zone for 2-4 hours must be used immediately. Food in the danger zone for more than 4 hours must be discarded. This rule applies cumulatively — every minute in the danger zone counts towards the total, across all stages of preparation.

Food Safety System

HACCP — What It Is and Why You Need It

HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to food safety that identifies potential hazards in your food production process and establishes controls to prevent them. Under Regulation (EC) No 852/2004 (retained in UK law post-Brexit), every food business operator must put in place, implement, and maintain a permanent procedure based on HACCP principles. This is not optional — it is a legal requirement.

Without a documented HACCP system, you cannot score above 1 on your food hygiene rating. The food safety management area (Area 3) carries 30 points — the highest weighting of any area. An inspector who finds no documented food safety system will score this area at 20 or 25 (the worst scores), which mathematically prevents a rating above 1 regardless of how clean your kitchen is or how well you handle food.

HACCP is built on seven principles, originally developed by NASA in the 1960s to ensure food safety for astronauts. Here is what each principle means in practice for a small food business:

Principle 1: Conduct a Hazard Analysis

List every step in your food preparation process — from receiving raw ingredients to dispatching the finished product. For each step, identify potential biological hazards (bacteria, viruses, parasites), chemical hazards (cleaning chemicals, allergens, pesticides), and physical hazards (glass, metal, bone, packaging). A small ghost kitchen with 10-15 menu items will typically identify 30-60 individual hazards across all process steps.

Principle 2: Determine Critical Control Points (CCPs)

A CCP is a step where control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level. Common CCPs in food businesses include: cooking (kills bacteria), chilling (prevents bacterial growth), reheating (kills bacteria that grew during storage), and allergen separation (prevents cross-contact). Not every step is a CCP — only those where failure would directly cause a food safety hazard.

Principle 3: Establish Critical Limits

For each CCP, define the measurable limits that separate safe from unsafe. For cooking: core temperature of 75°C for 30 seconds (or equivalent time-temperature combination). For chilling: 5°C or below. For hot holding: 63°C minimum. For cooling: from 60°C to 21°C within 90 minutes, then to 5°C within a further 4 hours. These are not aspirational targets — they are the line between safe and potentially dangerous food.

Principle 4: Establish Monitoring Procedures

Define who checks each CCP, how often, and with what equipment. For cooking: the chef checks core temperature with a calibrated probe before every dish leaves the kitchen. For fridges: temperature is logged at opening and closing, minimum twice daily. For cleaning: the closing team signs off the cleaning schedule daily. Monitoring must be practical and consistent — if it is too burdensome, it will not happen.

Principle 5: Establish Corrective Actions

Define what happens when a critical limit is breached. If a fridge reads 10°C: check door seal, check thermostat, move contents to a working unit, and record the incident. If food has been in the danger zone for more than 4 hours: discard it. If cooking temperature is not reached: continue cooking until it is, or discard the batch. Corrective actions must be documented every time they are triggered.

Principle 6: Establish Verification Procedures

Regularly verify that your HACCP system is working. This includes: reviewing temperature logs weekly for anomalies, calibrating thermometers monthly, conducting a full HACCP review every 6-12 months (or whenever you change your menu, suppliers, or equipment), and maintaining records of all verification activities. Some businesses hire an external food safety consultant for an annual audit (£200-£400).

Principle 7: Establish Documentation and Record-Keeping

Keep written records of everything: your hazard analysis, CCP identification, critical limits, monitoring records, corrective actions, and verification activities. Records must be kept for a minimum of 12 months (many consultants recommend 24 months). Records should be organised, accessible, and genuinely maintained — inspectors can immediately tell whether records are live documents or hastily completed before an inspection.

Allergen Compliance

Allergen Management — The 14 Major Allergens

Allergen management has become one of the most scrutinised areas in food hygiene inspections, particularly since Natasha's Law came into force on 1 October 2021. Named after Natasha Ednan-Laperouse, who died in 2016 after eating a Pret a Manger baguette containing sesame (which was not labelled), the law requires all food businesses selling prepacked for direct sale (PPDS) food to label every product with a full ingredients list, highlighting the 14 major allergens. For delivery-focused food businesses, almost all food you produce is classified as PPDS.

The 14 major allergens that must be declared under UK and EU food law are:

1. Celery (including celeriac)

2. Cereals containing gluten (wheat, rye, barley, oats)

3. Crustaceans (prawns, crab, lobster)

4. Eggs

5. Fish

6. Lupin

7. Milk (including lactose)

8. Molluscs (mussels, oysters, squid)

9. Mustard

10. Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamias)

11. Peanuts

12. Sesame seeds

13. Soybeans

14. Sulphur dioxide / sulphites (above 10mg/kg)

Labelling requirements (Natasha's Law): Every item of PPDS food must display a label listing all ingredients, with the 14 allergens emphasised (bold, italic, underline, or a different colour). The label must be attached to the food or on the packaging — not on a separate sheet or a menu card. For a ghost kitchen or delivery business, this means every sealed container that leaves your kitchen must carry a full ingredient label with allergens highlighted. Non-compliance carries unlimited fines and potential criminal prosecution.

Cross-contact prevention: Cross-contact (sometimes called cross-contamination, though that term more precisely refers to bacterial transfer) occurs when an allergen is unintentionally transferred from one food to another. Common cross-contact scenarios in kitchens: using the same oil to fry items with and without allergens, using shared preparation surfaces, storing allergenic ingredients above non-allergenic ones (drip contamination), and using shared utensils. Control measures include: dedicated equipment for allergen-free preparation, physical separation of allergenic ingredients in storage, colour-coded utensils, and thorough cleaning between preparing different dishes.

Allergen testing:If you make “free-from” claims (e.g., gluten-free, nut-free), you may need laboratory testing to verify your claims. ELISA testing for individual allergens costs £50-£150 per product per allergen. If you are a small operation, it is often safer to use “may contain” warnings rather than making absolute free-from claims, unless you have the controls and testing to back them up. Note that “may contain” warnings are voluntary and should only be used after a genuine risk assessment — they are not a substitute for proper allergen management.

Documentation

Record-Keeping Requirements

Documentation is not bureaucracy — it is the evidence that your food safety system works. Inspectors spend a significant portion of their visit reviewing records, and the quality of your documentation has a direct impact on your Area 3 score (food safety management, worth 30 points — the highest-weighted area). You should maintain the following records and keep them for a minimum of 12 months.

Record Type	Frequency	What to Record	Retention
Fridge/freezer temperature logs	Twice daily (opening & closing)	Time, temperature reading, unit ID, initials of person checking	12 months minimum
Cooking temperature records	Every batch / every service	Dish name, core temp achieved, time checked, action if below target	12 months minimum
Cleaning schedules	Daily (signed off at close)	Area/item cleaned, chemical used, who cleaned, date and signature	12 months minimum
Supplier traceability	Every delivery	Supplier name, product, batch/lot number, delivery date, temperature on arrival	12 months minimum (24 recommended)
Staff training records	At hire + annual review	Name, qualification, certificate number, date achieved, refresher due date	Duration of employment + 12 months
Allergen documentation	Updated with every menu change	Full ingredient list per dish, allergen matrix, supplier allergen declarations	Current version + previous 12 months
Corrective action log	As needed (every incident)	What happened, when, what action was taken, who was responsible, follow-up	12 months minimum
Pest control records	Monthly (minimum)	Inspection date, findings, actions taken, pest control company details	24 months recommended

Digital vs paper records:Both are accepted by EHOs. Paper records (such as the FSA's Safer Food Better Business diary pages) are simple and require no technology. Digital systems (Navitas, Checkit, Trail, BlueTherm) offer automatic temperature logging, reminders, and cloud backup — but cost £15-£60/month. For a small operation, paper records are perfectly adequate. Whatever system you use, the key is consistency: records must be completed contemporaneously (at the time of the check, not retrospectively) and be legible, complete, and accessible on demand.

Common Failures

Top 10 Reasons Food Businesses Fail Their Inspection

1. No documented food safety management system (HACCP/SFBB)

The single most common reason for a low score. Without documented HACCP procedures, Area 3 will score 20-25 (worst possible), capping your overall rating at 1. Even a partially completed SFBB pack is dramatically better than nothing. Start your records on day one — before you even begin trading.

2. Inadequate temperature monitoring and recording

Fridges without thermometers, no daily temperature logs, no probe thermometer on site, or temperature logs that are clearly fabricated (identical readings every day for weeks). EHOs know what genuine temperature logs look like — they show natural variation. Budget £15-£30 for a calibrated probe and commit to twice-daily fridge/freezer checks.

3. Poor raw/cooked food separation

Raw meat stored above ready-to-eat food in the fridge, shared chopping boards for raw and cooked foods, or inadequate physical separation in preparation areas. The fix is simple: raw food always on the bottom shelf, colour-coded boards (red for raw meat, blue for fish, green for salad/vegetables, yellow for cooked meat, white for dairy/bread), and separate preparation areas where possible.

4. Inadequate handwashing facilities or practices

Handwash basins blocked by equipment or used for food preparation, no hot water, no antibacterial soap, no paper towels, or staff not washing hands between tasks. Every kitchen must have a designated handwash basin (separate from the food prep sink) that is accessible, stocked, and in use. EHOs will observe handwashing during their visit.

5. Structural deficiencies — damaged surfaces and poor maintenance

Cracked tiles, peeling paint, damaged wall cladding, worn-out door seals on fridges, broken extractor fans, and leaking taps. These issues harbour bacteria and indicate poor management. A managed kitchen should maintain structural standards as part of the tenancy — if yours does not, raise it with the operator before your inspection.

6. Inadequate cleaning — visible dirt and grease build-up

Grease build-up behind equipment, food residue on preparation surfaces, dirty extraction filters, and general untidiness. EHOs will look behind and under equipment, inside fridges, and in corners. A clean-as-you-go culture and weekly deep clean are essential. Cleaning schedules must be documented and signed.

7. Pest evidence — droppings, gnaw marks, or live pests

Any evidence of pest activity will result in a significant score reduction. Mouse droppings, cockroach egg cases, fruit fly infestations, and gnaw marks on packaging are all automatic failures. Prevention is essential: seal gaps around pipes, install door sweeps, store all food in sealed containers off the floor, and contract a professional pest control service for regular inspections (£50-£150/month).

8. Missing or incomplete allergen information

Since Natasha's Law, allergen compliance has become a high-priority area for inspectors. Common failures: no allergen matrix, incomplete ingredient lists, no labelling on PPDS food, staff unable to identify which dishes contain which allergens, and no documented procedure for handling allergen enquiries. Every dish needs a full ingredient breakdown with the 14 allergens highlighted.

9. Inadequate staff training (or no evidence of training)

While there is no legal requirement for specific qualifications, inspectors need evidence that food handlers have been trained. No training certificates, no induction records, and staff who cannot answer basic food safety questions will reduce your score. Level 2 Food Hygiene certificates for all staff (£15-£30 each, completed online in 2-3 hours) are the simplest way to demonstrate competence.

10. Out-of-date food or poor stock rotation

Food past its use-by date found anywhere in your kitchen is a serious failure — use-by dates are a legal limit, not a guideline. Best-before dates are advisory, but inspectors will still question obviously old stock. Implement FIFO (first in, first out) stock rotation, check dates daily, and remove out-of-date items before they are found by an inspector.

Free Resource

The Safer Food, Better Business (SFBB) Pack

Safer Food, Better Business is a free food safety management resource provided by the Food Standards Agency, designed specifically for small food businesses that need a practical, non-technical way to comply with HACCP requirements. It is the single most used food safety management system in the UK, and the majority of EHOs accept it as adequate for small to medium operations.

The pack comes in several versions: restaurants and cafes, takeaways, childminders, care homes, and retailers. For ghost kitchen and delivery-only operations, the takeaway version is typically most appropriate. Each version includes:

Safe methods — step-by-step guidance on safe food handling, covering cross-contamination, cleaning, chilling, cooking, and management
Diary pages — pre-formatted daily record sheets for temperature monitoring, cleaning, and food safety checks
Opening and closing checks — checklists for daily operational procedures
Training and supervision — guidance on staff induction and ongoing training
Supplier and traceability records — templates for recording ingredient sources and delivery details

The pack is available as a free PDF download from the FSA website, or you can order printed copies. Many councils also provide printed packs at food business registration. The key to making SFBB work is actually using it — complete the diary pages daily, keep them up to date, and have them accessible for inspection. An incomplete SFBB pack is significantly better than no system at all, but a consistently maintained pack is what earns you full marks in Area 3.

Limitations of SFBB: For more complex operations — businesses handling multiple raw proteins, sous vide cooking, high-allergen-risk menus, or multi-site operations — SFBB may not be sufficient. In these cases, a bespoke HACCP plan developed by a food safety consultant (£1,500-£5,000) is recommended. The consultant will assess your specific processes, identify hazards that SFBB templates do not cover, and create a tailored system. Many consultants also offer ongoing support packages (£100-£200/month) that include quarterly audits and record-review.

Preparation

How to Prepare for Your Inspection — Practical Checklist

Inspections are unannounced, which means your kitchen should be inspection-ready at all times. The following checklist covers everything an EHO will assess. Use it as a daily and weekly management tool, not just a one-off preparation exercise.

Before You Open (Daily)

Check and record all fridge and freezer temperatures (target: fridges 1-5°C, freezers -18°C or below)
Verify handwash basins are stocked with hot water, antibacterial soap, and paper towels
Check that all food is stored correctly: raw below cooked, dated and labelled, within use-by dates
Ensure all preparation surfaces are clean, dry, and free of damage
Confirm cleaning chemicals are stored separately from food (locked cupboard preferred)
Check pest traps and report any activity immediately

Documentation (Always Accessible)

HACCP plan or completed SFBB pack — current, with all sections filled in
Temperature logs for the past 3 months (minimum) — consistently completed, showing natural variation
Cleaning schedules for the past 3 months — signed and dated daily
Allergen matrix for every dish on your current menu
Staff training certificates (Level 2 Food Hygiene minimum) and training records
Supplier invoices and delivery notes (traceability)
Pest control reports and contract details
Public liability insurance certificate
Food business registration confirmation

Physical Standards (Ongoing)

All surfaces smooth, impervious, and in good repair — no cracks, chips, or peeling
Floors clean, sealed, and free of trip hazards
Extraction system functional with clean filters (change/clean monthly at minimum)
All equipment clean — including behind, underneath, and inside (EHOs will check)
Waste bins lidded, lined, and emptied before they overflow
External waste area clean and secure (no overflowing bins attracting pests)
First aid kit stocked and accessible (including blue waterproof plasters for food handlers)
Probe thermometer on site, calibrated, and accessible

Staff Readiness

All food handlers wearing clean protective clothing (apron minimum, hair covering if appropriate)
Staff can explain your food safety procedures — particularly allergen management
Staff demonstrate proper handwashing technique without prompting
No staff working while ill (particularly with vomiting, diarrhoea, or skin infections)

The single highest-impact investment: Hire a private environmental health consultant for a pre-inspection mock audit (£300-£500). They will inspect your premises, documentation, and processes exactly as an EHO would, then give you a detailed action list. In Manchester, private consultants report that this investment increases first-inspection 5-star rates from approximately 60% to over 90%.

Improving Your Score

The Re-rating Process — How to Improve a Low Score

If you receive a rating below 5, you have three options: wait for your next scheduled re-inspection (6-18 months depending on risk category), request a re-rating visit from your local authority, or appeal the rating.

Requesting a re-rating: You can request a re-rating visit at any time after your initial inspection, provided you can demonstrate that you have made the required improvements. Some councils charge a fee for re-rating visits — for example, Trafford Council charges £210, and Manchester City Council currently does not charge. You should address every issue identified in your inspection report before requesting a re-visit, and have documentary evidence of the changes (photos of structural improvements, updated HACCP records, new training certificates, pest control reports, etc.).

Right to reply: You have the right to submit a written response to your rating, which is published alongside your score on the FSA website. Use this to explain what improvements you have made since the inspection. This does not change your rating, but it shows customers that you are taking action.

Appeal: If you believe your rating is unfair — for example, if the inspector made factual errors or did not follow the correct procedure — you can submit a formal appeal to your local authority within 21 days of receiving your rating. Appeals are reviewed by a senior officer who was not involved in the original inspection. Successful appeals are rare (fewer than 5% result in a changed rating), but they do happen when procedural errors can be demonstrated.

Timeline: After making improvements, expect 2-6 weeks for a re-inspection to be scheduled (depending on council workload). The new rating is usually published online within 28 days of the re-inspection. During this period, your old rating remains visible. For delivery businesses, a period of 2-3 months with a low rating can result in significant revenue loss (estimated 15-30% reduction in order volume for ratings below 4). This is why getting it right the first time — with a pre-inspection audit — is so valuable.

FAQ

Frequently Asked Questions

How often are food hygiene inspections?+

High-risk premises are inspected every 6 months, medium-risk annually, and low-risk every 18-24 months. New businesses typically receive their first inspection within 28 days of registering.

Can I get a re-inspection if I score badly?+

Yes. You can request a re-rating visit, though some councils charge a fee (e.g., Trafford Council charges £210). You must demonstrate significant improvements have been made.

Do I need a food hygiene rating to use a shared kitchen?+

You need to register your food business separately even when using a shared kitchen. The kitchen operator’s rating does not cover your business. You’ll receive your own rating based on your practices.

What happens if I fail a food hygiene inspection?+

A low rating (0-2) can result in delivery platforms delisting your business, as most require a rating of 3 or above. A rating of 0 may trigger enforcement action including closure.

Is HACCP legally required in the UK?+

Yes. Under Regulation (EC) No 852/2004 and the Food Hygiene (England) Regulations 2013, all food businesses must have documented food safety management procedures based on HACCP principles. Without documented HACCP, you cannot score above 1 on your hygiene rating.

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