How Food Hygiene Inspections Work in the UK

Food hygiene inspections are carried out by Environmental Health Officers (EHOs) working for your local authority. These inspections are unannounced – the business does not know in advance when the inspector will arrive. Here is how the process works from start to finish.

Before the Inspection

Local authorities maintain a schedule of inspections based on the risk level of each business. New food businesses must register with their local authority at least 28 days before opening, and will typically receive their first inspection within a few weeks of starting to trade.

Higher-risk businesses, such as those preparing raw meat or serving vulnerable populations, are inspected more frequently. Lower-risk businesses, like sweet shops or packaged food retailers, may only be inspected every two to three years. See our guide on inspection frequencies.

The Inspection Visit

When the EHO arrives, they will identify themselves and explain the purpose of the visit. The inspection typically lasts between one and three hours, depending on the size and complexity of the business. During the visit, the inspector will:

• Observe food handling practices – watching staff prepare, cook, and serve food to check for proper hygiene procedures and cross-contamination prevention.
• Check food temperatures – using a probe thermometer to verify that hot food is held above 63°C and cold food below 8°C (ideally below 5°C).
• Inspect the premises – looking at the physical condition of the kitchen, storage areas, toilets, and waste disposal facilities.
• Review documentation – checking food safety management systems, HACCP records, temperature logs, allergen information, and staff training records.
• Speak to staff and management – asking questions about food safety procedures, cleaning schedules, and supplier traceability.

The Three Scoring Areas

The inspector scores three areas, each on a scale where lower numbers are better:

1. Hygienic Food Handling (0–25): How food is prepared and stored safely.
2. Structural Compliance (0–25): The physical condition and cleanliness of the premises.
3. Confidence in Management (0–30): Systems and checks the business has in place.

These three sub-scores are combined to produce the overall rating from 0 to 5. The exact mapping is set by the Food Standards Agency. Learn more in our detailed guide to understanding inspection scores.

After the Inspection

The inspector will usually discuss their findings with the person in charge before leaving. A formal letter is sent within 14 days, detailing the scores and any required improvements. The business receives its rating and a sticker to display.

The rating is published on the FSA website and appears on sites like Food Hygiene Check shortly after. If the business disagrees with the rating, it has 21 days to lodge a formal appeal. It can also apply for a re-rating visit after making improvements, although a fee usually applies.

Enforcement Action

If serious problems are found, the local authority can take enforcement action including:

• Hygiene Improvement Notice – a formal notice requiring specific improvements within a set timeframe.
• Hygiene Emergency Prohibition Notice – immediate closure of all or part of the business if there is an imminent risk to health.
• Prosecution – in the most serious cases, the business or individuals may be prosecuted in court.

You can check which businesses in your area currently hold a zero rating or have the oldest inspection dates.

How Ratings Are Displayed

In Wales and Northern Ireland, displaying the rating is mandatory. In England, it is voluntary but strongly encouraged. Most businesses with high ratings display them prominently. If you do not see a rating sticker, it is worth asking the business or checking online before you eat. Learn more about the rating sticker.