What ratings 0 to 5 mean, how inspections work, the three scoring criteria, and when display is a legal requirement.
Updated August 2026 · Based on FSA Food Hygiene Rating Scheme guidance
Quick answer: UK food hygiene ratings run from 0 to 5: 5 means hygiene standards are very good, while 0 means urgent improvement is necessary. The rating reflects hygienic food handling, the condition of the premises and how confidently food safety is managed.
430K+
UK food businesses in the scheme
78%
Rated 5 — very good
89%
Of consumers recognise the sticker
What each rating means
5
Very good
The highest rating. The business fully complies with food hygiene law and follows best practices across all three scoring areas. To achieve a 5, no individual category can score above 5 out of 25. Around 78% of UK food businesses hold this rating.
4
Good
Hygiene standards are good overall, with minor areas for improvement. The business may have small issues in one area — perhaps a few missing records or a minor maintenance task. Nothing that poses a risk to food safety.
3
Generally satisfactory
Hygiene standards are acceptable but improvement is needed. Often indicates that food handling is adequate but documentation and management procedures need strengthening. Many businesses at this level have the right practices but are not recording them consistently.
2
Improvement necessary
Significant issues found during the inspection. The business needs real improvements to food handling, building condition, or food safety management. The local authority will outline specific areas requiring attention and expect action before the next inspection.
1
Major improvement necessary
Serious problems with food hygiene. Significant failings in one or more scoring areas. The local authority may issue formal written warnings or take enforcement action. Substantial changes are needed.
0
Urgent improvement necessary
The most serious outcome. Conditions may pose an imminent risk to public health. The local authority can issue a Hygiene Emergency Prohibition Notice to close the business until problems are resolved. Businesses rated 0-2 are twice as likely to be linked to food poisoning outbreaks.
The three scoring criteria
Environmental Health Officers assess three areas independently. Each receives a score, and the combined total determines your 0-5 rating. One badly performing area pulls the entire rating down — even if the other two are excellent.
1. Hygienic food handling
How food is prepared, cooked, reheated, cooled, and stored. Inspectors observe whether cross-contamination is being prevented, whether cooking and cooling temperatures are correct, and whether allergens are properly managed. They watch staff at work and check that practices match documented procedures.
2. Cleanliness and condition of the building
The physical state of the premises: cleanliness of surfaces and equipment, kitchen layout, condition of walls, floors, and ceilings, hand wash basins, ventilation, lighting, and pest control. A kitchen might handle food well but lose marks here if the building is poorly maintained.
3. Management of food safety
Whether the business has a documented food safety management system based on HACCP principles and whether it is actually being used. Inspectors want to see completed daily records, temperature logs, staff training records, and cleaning schedules. This is consistently where businesses lose the most marks.
Each category is scored from 0 (best) to 25 or 30 (worst). The three scores are totalled, and the total maps to your rating. But there is an important override: if any single category scores too high, your rating drops regardless of the total.
Rating
Description
Total score
Max per category
5
Very good
0 – 15
5
4
Good
20
10
3
Generally satisfactory
25 – 30
10
2
Improvement necessary
35 – 40
15
1
Major improvement
45 – 50
20
0
Urgent improvement
50+
—
One bad area ruins everything. A restaurant with perfect food handling and a spotless kitchen can still get a 3 or lower if they have no documented HACCP records. The "max per category" column is the key — it caps your rating even if the other areas are excellent.
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How inspections work
Unannounced visits
Inspections are always unannounced. The Environmental Health Officer arrives during normal business hours and has a legal right of entry. You cannot refuse an inspection. A typical visit takes one to three hours depending on the size and complexity of the business.
What happens during an inspection
The inspector walks through the premises, observes food handling, checks fridge and freezer temperatures, reviews your food safety management records, training certificates, cleaning schedules, and pest control reports. They may ask staff questions about procedures to verify that training has been effective. Use our EHO inspection checklist to audit the same evidence before the visit.
After the inspection
The EHO discusses findings before leaving and explains any issues. You later receive a written report with scores for each area and required or recommended actions. Your rating is published on the official FSA ratings website, usually within 28 days.
How often
Frequency is risk-based. High-risk businesses (previous low ratings, complex operations) are inspected every 6 months. Medium-risk every 12–18 months. Low-risk with consistently high ratings may only be visited every 2–3 years. Newly registered businesses are usually inspected within 28 days.
Scotland is different. Scotland uses the Food Hygiene Information Scheme (FHIS), which gives a simple Pass or Improvement Required result rather than a 0-5 rating. The inspection process is similar, but the outcome is binary.
Display requirements by country
Whether you must display your rating depends on where your business is located.
Wales
Mandatory
Food Hygiene Rating (Wales) Act 2013. Must display at entrance, visible to customers. Fixed penalty for non-compliance.
Northern Ireland
Mandatory
Food Hygiene Rating Act (NI) 2016. Must display in a conspicuous place readily visible to customers.
England
Voluntary
No legislation yet. FSA and CIEH campaign for mandatory display. 69% of businesses choose to display voluntarily.
Displaying your rating online is not legally required anywhere, but customers routinely check before ordering. You can use our free hygiene rating widget to add an auto-updating badge to your website.
What happens with low ratings
Rating 0 — urgent improvement
The EHO will typically serve a Hygiene Improvement Notice — a formal legal document requiring corrective action within a specified deadline (minimum 14 days). If there is an imminent risk to public health, they can issue a Hygiene Emergency Prohibition Notice, which closes the business immediately. The authority must then apply to Magistrates' Court within 3 days for a Prohibition Order.
Fines are unlimited. Failure to comply with a Hygiene Improvement Notice is a criminal offence. There is no cap on fines since 2016. Tesco was fined £7.56 million in 2021 for food safety breaches. Individual directors can face personal prosecution.
Rating 1 — major improvement
Written advice on required improvements with deadlines. Enforcement action may follow if improvements are not made. Follow-up visits are scheduled.
Rating 2 — improvement necessary
Written guidance provided. Less severe enforcement but improvements are expected before the next scheduled inspection.
A 0 rating does not automatically mean closure — that only happens when there is an imminent risk to health. But businesses rated 2 or below are twice as likely to be linked to food poisoning outbreaks.
Appeals and re-inspections
Appealing your rating
You can formally appeal within 21 days of receiving your rating notification. The appeal is reviewed by a different officer than the one who inspected you. You will receive a decision within 21 days. If still dissatisfied, you can use the local authority's complaints procedure.
Requesting a re-inspection
If you have made improvements and want a new rating, you can request a re-rating inspection in writing. In Wales and Northern Ireland, re-inspections happen within 3 months and carry a fee. In England, timelines vary by local authority — some charge, some do not. The inspector will assess standards generally, not just the areas you improved.
Right to reply
You can submit a written response that is published alongside your rating on the FSA website. This does not change the rating — it simply adds context for consumers. There is no deadline; you can submit a response at any time until the next inspection.
Frequently asked questions
What is the range of food hygiene ratings?
UK food hygiene ratings run from 0 to 5. A 5 is the top rating — hygiene standards are very good — and 0 means urgent improvement is necessary. The single number appears on the green-and-black FSA sticker. Scotland uses a different scheme (FHIS) with Pass or Improvement Required rather than a 0–5 number.
What does a 0 star food hygiene rating mean?
Food hygiene ratings are numbers from 0 to 5, not stars. A 0 rating means urgent improvement is necessary — major hygiene or management failings were found. A 0 does not force closure on its own, but the local authority can issue a Hygiene Improvement Notice, or in serious cases a Hygiene Emergency Prohibition Notice that closes the business immediately.
Do ratings expire?
Ratings do not expire. They are replaced by a new rating after each subsequent inspection. The FSA website shows the inspection date alongside each rating so consumers can judge how recent it is.
Can I check a business's full inspection history?
The FSA website shows the current rating and inspection date. Detailed reports are held by the local authority and can be obtained through a Freedom of Information request. Our London food hygiene ratings map lets you search venues and inspect their current rating data.
How can I improve my rating?
Focus on the three scoring areas. The most impactful quick wins are usually in management — completing daily records, logging temperatures, and maintaining training files. For a detailed guide, see how to improve your food hygiene rating.
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