Technology0 min ago
Takeaway Hygiene Ratings In The Uk
11 Answers
most of it must be taking with a pinch of salt and they are horribly out of date.
One restaurant in my area and only had 1 star , then this went down to 0. It had a refurbishment and I would now rate it a 5 . So you look it up and it still gets a zero. There are a least 5 places that have closed during that time but still have ratings . Then are places that have been open years and have never had a rating The whole system is a joke and it is far better to look up the ratings on Trip Advisor
One restaurant in my area and only had 1 star , then this went down to 0. It had a refurbishment and I would now rate it a 5 . So you look it up and it still gets a zero. There are a least 5 places that have closed during that time but still have ratings . Then are places that have been open years and have never had a rating The whole system is a joke and it is far better to look up the ratings on Trip Advisor
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For more on marking an answer as the "Best Answer", please visit our FAQ.Any food establishment is entitled to apply for a re-assessment of their food hygiene rating, so that's clearly what the restaurant referred to in your post needs to do. Any newly-opened business has to register with the local authority and should be inspected by that authority within a fairly short space of time.
However I can't see how you (or any customer) could assess a restaurant as having a '5' rating. Much of the assessment process looks at procedures and record-keeping (such as ensuring that there frequent checks on the temperatures of fridges, freezers and food being kept warm, with all of those temperatures being recorded). No customer would normally have access to such information nor, unless they were allowed to make a detailed inspection of the kitchen, to ensure that there are separate, colour-coded knives and chopping boards for fresh meat, cooked meats, fish, etc.
However I can't see how you (or any customer) could assess a restaurant as having a '5' rating. Much of the assessment process looks at procedures and record-keeping (such as ensuring that there frequent checks on the temperatures of fridges, freezers and food being kept warm, with all of those temperatures being recorded). No customer would normally have access to such information nor, unless they were allowed to make a detailed inspection of the kitchen, to ensure that there are separate, colour-coded knives and chopping boards for fresh meat, cooked meats, fish, etc.