How to Get the Top Food Hygiene Rating in Your Country (UK 5 Stars, Denmark Smiley, US Letter Grades and 60 More)

How do you get the top food hygiene rating in any country? Inspectors everywhere check the same three things: how you handle food, how clean and well kept your premises are, and how you manage food safety (a written plan based on HACCP and daily records). Keep food at safe temperatures, write your checks down, train your staff and fix problems fast. Then you get the best result your country gives: a UK 5, a Danish glad smiley, a Finnish Oiva A, a New York City A, or a clean visit with nothing to put right.

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This guide covers all 63 countries and territories Chef Hygiene works in. Some give a public rating (stars, smileys, letters or words). Many give no public rating at all: there, the "top result" is an inspection with no faults. The plan to get there is the same everywhere.

Contents

1. Every country at a glance (the big table)
2. What inspectors check everywhere
3. The universal plan to get the top result
4. Country groups: how each scheme works
5. The UK in detail: scoring table, appeal, re-rating, display law
6. What the inspector looks at in each type of business
7. Inspection day checklist
8. FAQ
9. Official sources

1. Every country at a glance

"No public rating" means there is no grade, sticker or score for the public, and nothing has to be shown at the door. The facts come from Chef Hygiene's own checked country pages.

Countries with a public rating or published results: the UK (FHRS and FHIS), Jersey, Guernsey, the Isle of Man (new scheme), Belgium, Denmark, Finland, France, the Netherlands, Norway, Singapore, Qatar, Abu Dhabi (UAE), and some cities, states, provinces or councils in the USA, Canada, Australia and New Zealand. India, Malaysia, Mexico, Hungary and the Swiss canton of Zug have voluntary schemes.

2. What inspectors check everywhere

The words differ, but the rules come from the same roots:

• EU and nearby countries: Regulation (EC) No 852/2004 on the hygiene of foodstuffs. Article 5 asks every food business to have procedures based on the HACCP principles. Many European countries outside the EU have the same ideas in their own law.
• USA: the FDA Food Code, a model that states, counties and cities adopt.
• Worldwide: the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), which many national laws follow.

In practice, the inspector looks at three areas.

Food handling

• Fridge, freezer, cooking, hot-holding, cooling and reheating temperatures.
• Raw and ready-to-eat food kept apart (separate boards, knives, storage).
• Hand washing, clean clothes, sick staff kept away from food.
• Dates and labels on prepared food. Allergen information.

Building and equipment

• Clean surfaces, floors, walls and equipment.
• A hand-wash basin with hot water, soap and drying.
• No signs of pests. Good repair, light and air.
• Waste stored and removed properly.

Management

• A written food safety plan based on HACCP (or an approved guide for your country).
• Daily records: temperatures, cleaning, deliveries, opening and closing checks.
• Trained staff and a person in charge who knows the plan.
• Past problems fixed.

3. The universal plan to get the top result

1. Know your country's scheme. Find your row in the table above and open the official link.
2. Write your food safety plan. HACCP-based, or your country's approved guide (for example Safer Food, Better Business in England and Wales, the MPI template plan in New Zealand, an MHLW-listed handbook in Japan).
3. Set your temperatures. Use your country's numbers (see section 4). Where the law gives no number, Chef Hygiene uses fridge 4°C or colder, freezer −18°C or colder, and a cooking core of 75°C, or 70°C for 2 minutes (good practice, not law).
4. Check and record every day. Opening checks, fridge temperatures, cooking temperatures, cleaning, closing checks. No gaps.
5. Train every person. Hand washing, allergens, cross-contamination, what to do when a check fails.
6. Clean on a schedule. Daily, weekly and monthly jobs, signed off.
7. Fix things fast. A broken seal, a cracked tile or a missing soap dispenser costs points in almost every scheme.
8. Keep pests out. Close gaps, check for droppings, use a pest control contract if needed.
9. Do a practice inspection. Walk round as if you were the inspector.
10. After the visit, act on the report. Fix every point, then use your country's appeal, reply or re-visit route.

4. Country groups: how each scheme works

UK and the Crown dependencies

• England, Wales and Northern Ireland: the Food Hygiene Rating Scheme (FHRS), 0 to 5. The local council inspects. Display is required by law in Wales and Northern Ireland, and voluntary in England. Chilled food at 8°C or below by law; guidance says set fridges to 5°C or below. Full detail in section 5.
• Scotland: the Food Hygiene Information Scheme (FHIS): Pass or Improvement Required. Showing the certificate is not a legal requirement. Scotland has no legal chill temperature; 8°C or below is recommended and 5°C is the aim (CookSafe).
• Jersey: Eat Safe gives 0, 2, 3, 4 or 5 stars (there is no 1 star). The 2017 Order requires the sticker at customer entrances; ask Environmental Health whether this changes under the Food (Jersey) Law 2023.
• Guernsey: the Food Hygiene Information Scheme gives 0 to 5 stars, with an "exempt" sticker for low-risk businesses.
• Isle of Man: DEFA launched a 0 to 5 scheme in July 2026, with inspections from early 2027 and ratings published online. Display is voluntary.
• Gibraltar: no public rating. The law says high-risk food below 10°C and hot food at 62.7°C or more; Chef Hygiene checks against 5°C and 63°C.
• In Jersey, Guernsey and the Isle of Man, chilled food is kept at 8°C or colder (Chef Hygiene checks 5°C) and hot food at 63°C or hotter.

Ireland

No public hygiene rating for restaurants. Restaurants and takeaways are inspected by the HSE National Environmental Health Service. The FSAI publishes closure, improvement and prohibition orders and names the businesses. FSAI guidance: chilled food 0–5°C (set fridges to 3–4°C), frozen food −18°C or colder. The top result is a visit with no enforcement order.

Nordic countries

• Denmark: the Smiley scheme. A glad smiley means no remarks. The sign must hang at every public entrance, and the last 4 results are on findsmiley.dk. Fridge air 5°C or colder for cooked and cooled dishes, mince, fresh poultry and milk products.
• Norway: Smilefjes. Smilefjes (no breach, or only trivial ones), Strekmunn (breaches) and Sur munn (serious or repeated breaches). The report hangs next to the entrance. Perishable food at 4°C or lower.
• Finland: Oiva. A Oivallinen (excellent), B Hyvä (good), C Korjattavaa (to be corrected), D Huono (poor). The weakest item sets the result, so one bad area costs the A. The report must be shown at the entrance, on your website and where you sell online. Fridge 6°C or colder, minced meat 4°C.
• Sweden: no national rating. The result words are Utan avvikelse (no deviation) and Avvikelse (deviation). Some municipalities publish results. The Swedish Food Agency advises fridges at 4°C.
• Iceland: no public rating. Your local health inspectorate writes a report. Chilled food 0–4°C, hot holding at least 60°C.

Western Europe

• France: Alim'confiance publishes every official result online: Très satisfaisant, Satisfaisant, À améliorer, À corriger de manière urgente. A result stays online for 1 year. Dishes prepared in advance at +3°C or colder.
• Belgium: the FAVV/AFSCA Food Hygiene Rating (since 4 November 2025) has six classes from Excellent to To be improved, with a Smiley and blue forks. You do not have to display your result, but you must display the FAVV authorisation poster. Chilled raw poultry and mince 4°C; many other chilled dishes 7°C.
• Netherlands: no sticker, but the NVWA publishes every result online; Voldoet (complies) is the top. Chilled food 7°C or colder by law; a fridge setting of 4°C is advised.
• Germany: no rating or sticker. Serious or repeated breaches with an expected fine of at least €350 are published online for 6 months. Chef Hygiene aims for 4°C with a 7°C limit (BfR guidance, DIN 10508).
• Austria: no public rating. Ministry guideline: chilled food 0–4°C, with a tolerance up to 6°C.
• Switzerland and Liechtenstein: no national rating; Swiss control reports are not public. Only canton Zug has an official, voluntary certificate (top: «sehr gut»). The GVG guide says perishable food at 5°C at most; fish 2°C at most.
• Luxembourg and Monaco: no public rating. Luxembourg's HORESCA guide says fridges at 4°C at most. Monaco sets a legal maximum for each food (for example minced meat 2°C, pre-prepared chilled meals 3°C).

Central and Eastern Europe

• Poland, Czechia, Slovakia, Hungary, Slovenia, Estonia, Latvia, Lithuania: no public rating or sticker. Czechia lists only closed premises. Hungary names serious breaches on Nébih's risky-firm list for 2 years, and has a voluntary quality rating (top: jeles, 90 to 100%) that is compulsory only for public canteens. Slovenia publishes bans for at least 60 days. Slovakia publishes final decisions on measures and fines.
• Temperatures: Czechia chilled dishes 0–4°C; Slovakia chilled store 2–6°C, ready dishes 0–4°C, meat core at least 70°C; Lithuania cooking core 75°C, hot holding not below 63°C; Estonia and Latvia chilled storage 2–6°C; Hungary chilled prepared food 0–5°C; Poland below 4°C (Sanepid guidance).
• Romania and Bulgaria: no public rating. Romania publishes only lists of units whose activity was banned; cold finished dishes at 8°C or colder. Bulgaria: BFSA advises 0–4°C for chilled meat, fish, dairy and offal.

Southern Europe

• Spain: no national rating; some regions or town councils publish results. Chilled food kept more than 24 hours at 4°C or colder.
• Portugal: no rating. ASAE guidance: chilled food 0–5°C, hot food ready to serve 60°C or hotter.
• Italy: no rating. Chef Hygiene checks fridges against 4°C, as local health authorities use.
• Greece: no rating. EFET guidance: chilled food 5°C or colder.
• Cyprus: no rating. The tourism classes A, B and C are not about hygiene. Hygiene Guide No 1: chilled food at 5°C or below.
• Malta: no rating. The MTA classes are tourism grades. Food that can grow germs must not be kept above 8°C; fish and meat 0–3°C under MTA licence standards.
• Andorra and San Marino: no rating. Andorra: chilled prepared dishes 3°C or colder, hot food 65°C or more. San Marino's law sets no numbers; Chef Hygiene aims for 4°C.

Balkans

Croatia, Serbia, Bosnia and Herzegovina, Montenegro, North Macedonia, Albania and Kosovo: no public rating, sticker or score. Croatia's State Inspectorate publishes only totals. Most of these laws ask you to keep the cold chain but give few numbers, so Chef Hygiene checks chilled food at 4°C, frozen at −18°C, and a cooking core of 75°C (or 70°C for 2 minutes). Croatia's catering guide: cooked dishes and poultry 4°C, minced meat 2°C. Serbia: minced packaged chilled meat 0 to +2°C.

USA

No national grade. The FDA Food Code is the model; your state, county or city health department inspects. Some places post scores, letter grades or placards: New York City uses A, B or C, Louisiana uses a 1–5 pelican rating, and Texas has no statewide grades. Food Code numbers: cold holding 41°F (5°C) or below, hot holding 135°F (57°C) or above, poultry cooked to 165°F (74°C) for 15 seconds. Ask your local health department about appeals and re-inspections.

Canada

No national grade. Provincial and territorial health authorities inspect; results are public in most provinces (for example Toronto DineSafe, British Columbia, Alberta). Quebec has no grade. Keep fridges at 4°C or lower and hot food at 60°C or higher (Manitoba: 5°C or lower).

Australia and New Zealand

• Australia: no national grade. Some councils give a voluntary star rating: NSW's Scores on Doors (3 Good, 4 Very Good, 5 Excellent), Queensland councils' Eat Safe and South Australia's Food Safety Rating Scheme. Potentially hazardous food at 5°C or below, or 60°C or above, with a probe thermometer accurate to ±1°C.
• New Zealand: no national grade. Auckland Council's eatsafe Auckland grades A (91–100%) to E. Chilled food at 5°C or colder, checked every day with a calibrated thermometer, not the fridge's own display.

Gulf: UAE, Qatar, Saudi Arabia

• UAE: each emirate runs its own food control. Abu Dhabi shows results on ADAFSA's Zadna rating (an app and a QR sticker). Dubai Food Code: chilled 5°C or below, frozen −18°C, cooking core at least 75°C, hot holding 60°C or hotter, reheating over 75°C once only.
• Qatar: the Ministry of Public Health publishes a six-level food safety rating, searchable on Watheq. Chilled food below 4°C, frozen −18°C or colder.
• Saudi Arabia: no public rating found. Restaurant Requirements: chilled 0–4°C, frozen below −18°C, cooking core 75°C, reheating to 75°C and never cooling again.

Asia: Japan, Singapore, Malaysia, India

• Japan: no public grade. Since 1 June 2021 every restaurant must have a hygiene plan "based on HACCP thinking", keep records and review the plan. Fridge 10°C or colder.
• Singapore: SFA's SAFE framework (from 19 January 2026) grades your track record: A (more than 3 years without a major lapse), B, C or NEW. Chilled fresh meat 0–4°C.
• Malaysia: no national grade; your local council may grade you. BeSS is a free, voluntary Ministry of Health recognition for an inspection score of 86% or more, valid 3 years. Chilled food −1°C to 10°C, frozen −18°C or below, food warmers above 60°C.
• India: FSSAI's Hygiene Rating is a voluntary audit: 1 to 5 smileys, valid 2 years. Chilled food 5°C or colder, hot holding 65°C or hotter, reheating to 75°C once only.

Mexico and Brazil

• Mexico: no hygiene grade. The Distintivo H is a voluntary tourism badge. NOM-251: fridges keep food at 7°C at most, with a thermometer in a visible place.
• Brazil: no national grade; your state or city health surveillance (VISA) inspects under RDC 216/2004. Prepared food below 5°C, frozen −18°C or colder, cooking until every part reaches at least 70°C.

Russia, Belarus, Ukraine, Moldova

No public rating in any of them. Russia: fridge temperatures written down every day, with a thermometer in every fridge (SanPiN). Belarus: every fridge has a temperature device. Moldova: raw animal-origin food 0 to +4°C, cooled dishes +4°C or colder for at most 5 days. Ukraine: we found no numbers in law; Chef Hygiene uses 4°C and −18°C.

Turkey

No public rating. The Ministry of Agriculture and Forestry inspects. The Food Hygiene Regulation asks you to keep the cold chain and to control and record temperatures; Chef Hygiene checks 4°C, −18°C and a 75°C cooking core.

5. The UK in detail

In England, Wales and Northern Ireland the inspector scores three areas: food handling, the building, and management. Lower is better.

Example: 0 for food handling, 5 for the building and 10 for management makes 15. But one area scored 10, so the rating is a 4. To get a 5, every area must score 0 or 5.

After the inspection

• Published: a 5 as soon as the council uploads it; 0 to 4 after 3 to 5 weeks, to allow time for an appeal.
• Appeal: in writing to the council within 21 days of being told your rating (weekends and bank holidays count). The council should answer within 21 days.
• Right to reply: a short written comment, published with your rating, any time before your next inspection.
• Re-rating: fix the points, then ask in writing. England: one re-rating between planned inspections, usually not in the first 3 months; some councils charge. Wales and Northern Ireland: all councils charge, and the visit should happen within 3 months. A re-rating can go up, stay the same or go down.

Display law

Check any UK rating at ratings.food.gov.uk.

6. What the inspector looks at in each type of business

These points apply in every country. Your country's numbers are in section 4.

Restaurant

Fridge and cooking temperatures, raw and cooked food kept apart, allergen information for every dish, clean extraction, and a written plan the chef follows.

Takeaway

Hot holding and reheating, food left out between orders, packaging stored clean, allergen information on menus and online, clean delivery bags.

Café

Milk and sandwich fillings kept cold, date labels on opened food, a clean coffee machine, hand washing between the till and food.

Bakery / cake shop

Cream, custard and cheese fillings kept cold, baked goods cooked through and cooled fast, allergen control (nuts, gluten, eggs, milk), a clean display.

Home baker

You usually must register with your local authority. Keep pets out of the kitchen while you bake, store ingredients apart from family food, write down your checks and label allergens.

Dessert shop / ice-cream / sweet shop

Freezer and display temperatures, clean scoops and scoop water, toppings covered, allergen labels for nuts and milk.

Pub / bar / club

A clean ice machine, a working glass washer, food (even bar snacks) at the right temperature, cellar and store areas free of pests.

Community hall / venue

Who is responsible for the kitchen, cleaning between users, a working fridge with a thermometer, and records for every event.

Caterer / food van / market stall

Food kept cold or hot while moving, a cool box or fridge with a thermometer, hot water and soap for hand washing on site, and a plan that covers each event or pitch.

Corner shop / grocery

Chilled display temperatures, date checks and stock rotation, raw and ready-to-eat food apart, no damaged packs, no pests in the store room.

School / college / nursery kitchen

Strict allergen control for every child, cooking and hot-holding temperatures, records the school can show, and staff training.

7. Inspection day checklist

• Welcome the inspector and stay calm.
• Show your food safety plan and the last weeks of records.
• Show your thermometer and take a temperature in front of them.
• Show training records and your allergen information.
• Write down every point they raise and fix it the same day if you can.
• Ask how to appeal or ask for a new visit in your country.

8. FAQ

What is the top food hygiene rating?

It depends on the country: 5 in the UK FHRS, Pass in Scotland, a glad smiley in Denmark, Smilefjes in Norway, A Oivallinen in Finland, Très satisfaisant in France, Voldoet in the Netherlands, A in Singapore. Where there is no rating, it is a visit with no faults.

What is a 5-star food hygiene rating?

The top rating of the UK Food Hygiene Rating Scheme in England, Wales and Northern Ireland. Jersey and Guernsey also use 0 to 5 stars.

Who gives the food hygiene rating in the UK?

The local council, under the Food Standards Agency scheme. In Scotland, the council runs Food Standards Scotland's FHIS.

How do I appeal a UK food hygiene rating?

Write to the council within 21 days of being told your rating. The council should answer within 21 days.

Do I have to display my rating in England?

No. It is voluntary in England, but the law requires it in Wales and Northern Ireland.

What is FHIS in Scotland?

The Food Hygiene Information Scheme. It gives Pass or Improvement Required, not stars.

What is the Danish Smiley?

Denmark's public inspection result. A glad smiley means no remarks, a straight mouth means a warning, order or ban, and a sad smiley means a fine or worse. It must hang at every public entrance.

What is Smilefjes in Norway?

Mattilsynet's smiley: Smilefjes, Strekmunn or Sur munn. The report must hang next to the entrance.

What is Oiva in Finland?

Finland's national grade: A Oivallinen, B Hyvä, C Korjattavaa, D Huono. The weakest item sets the grade.

Is there a hygiene rating in Germany?

No rating or sticker. Serious or repeated breaches with an expected fine of at least €350 are published online for 6 months.

Is there a hygiene rating in France?

Yes. Alim'confiance publishes every official result online, in 4 levels, for 1 year.

Does Belgium have a food hygiene rating?

Yes, since 4 November 2025: six classes from Excellent to To be improved, on a website and app. You do not have to display it.

Does the Netherlands have a hygiene sticker?

No sticker, but the NVWA publishes every result online. Voldoet is the top.

Is there a hygiene rating in Ireland?

No public rating for restaurants. The FSAI publishes closure, improvement and prohibition orders.

Is there a hygiene rating in Spain or Italy?

No national rating. In Spain some regions or town councils publish results. In Italy nothing is published for each business.

Do US restaurants get letter grades?

Not nationally. Some places do: New York City uses A, B or C, and Louisiana uses a 1–5 pelican rating. Ask your local health department.

What fridge temperature does the US Food Code want?

Cold holding at 41°F (5°C) or below, and hot holding at 135°F (57°C) or above.

Does Canada have restaurant grades?

No national grade, but most provinces publish inspection results, for example Toronto DineSafe.

What is Scores on Doors in Australia?

A voluntary NSW council star rating: 3 Good, 4 Very Good, 5 Excellent. Queensland (Eat Safe) and South Australia have their own schemes.

Is there a food grade in New Zealand?

No national one. Auckland Council's eatsafe Auckland grades A to E.

What is the SAFE grade in Singapore?

SFA's grade from your track record: A, B, C or NEW. A means more than 3 years without a major lapse.

Is there a hygiene rating in Dubai or Abu Dhabi?

Abu Dhabi has ADAFSA's Zadna rating with a QR sticker. We could not confirm how Dubai's current grades work.

Does Qatar have a food safety rating?

Yes. The Ministry of Public Health publishes a six-level rating, searchable on Watheq.

What is the FSSAI Hygiene Rating in India?

A voluntary audit by an FSSAI-recognised agency that gives 1 to 5 smileys, valid 2 years.

What is BeSS in Malaysia?

A free, voluntary Ministry of Health recognition for an inspection score of 86% or more, valid 3 years.

Does Japan grade restaurants?

No public grade. But every restaurant must have a hygiene plan based on HACCP thinking and keep records.

Is the Distintivo H in Mexico a hygiene grade?

No. It is a voluntary tourism badge, not an inspection result.

Is there a hygiene rating in Turkey or Russia?

No. Neither has a public rating, sticker or score.

What fridge temperature do inspectors want?

Most countries want chilled food at about 5°C or colder; some say 4°C, and some laws allow 7°C, 8°C or even 10°C. Freezers at −18°C almost everywhere. Use your own country's number.

What core temperature should cooked food reach?

Many countries use 75°C, or 70°C for 2 minutes. The US Food Code uses 165°F (74°C) for poultry.

Do I need a HACCP plan?

In the EU, Article 5 of Regulation 852/2004 asks for procedures based on HACCP principles. Most other countries ask for a written food safety plan too.

Can I keep my records on an app instead of paper?

In general yes, if they are complete, dated and easy to show the inspector. Chef Hygiene keeps them in one place.

Can a small business or home baker get the top rating?

Yes. Every scheme judges you against the same rules, whatever your size.

Do signs of pests mean a low rating?

Usually yes. Pests can lead to a low result, or even a closure, in any country.

9. Official sources

• UK: FHRS guidance for businesses, food hygiene ratings search, Safer Food, Better Business, FHIS in Scotland
• EU: Regulation (EC) No 852/2004
• USA: FDA Food Code 2022
• Every other country: the official link in its row of the table in section 1.

Chef Hygiene gives you the daily checks, temperatures and records for your country and your type of business:

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