Takeaway Hygiene Ratings In The Uk

[gollob]

most of it must be taking with a pinch of salt and they are horribly out of date.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

[jackthehat]

OK.

[ummmm]

My uncle got a 5* rating and he only sold rolls :-)

[Rockrose]

Do you know how hygiene ratings work gollob?

[jno]

Trip Advisor has to be taken with a lot of salt.

[Old_Geezer]

Inspections tend to be 6 months to 3 years apart. Authorities should do so more often IMO but I guess it's budgetary restraints.

[gollob]

not really true though is it. A have a friend who has a high street bakers shop. If you look up it's hygiene rating it says awaiting inspection. It's only been in his family for 60 years

[spathiphyllum]

hygiene ratings can depend on factors like, how close is the salad to the meat. How hygienic are the toilets? are the toilets coming off of the kitchen? Is there a good two separate rooms between food prep and toilets etc.. etc..

[gollob]

Not right as a bakers would not have salad or meat on the premises and if it were a van it would not have a toilet

[10ClarionSt]

The Good and The Bad! Round the corner from me is the takeaway that won "Best Takeaway in Britain 2018".
Next door to it is one that was rated as "Worst Takeaway in Britain 2018". Some people never learn!

[10ClarionSt]

"off of the kitchen"?? What does that mean?

[Buenchico]

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.