Guides
Plain-English guides to UK food hygiene rules, inspections and kitchen safety. Every fact links to its official source.
How food hygiene ratings work (0 to 5)
How UK food safety officers score a food business, what each rating from 0 to 5 means, and why records decide so many ratings. With the official score bands.
5 min read
What does a food hygiene inspector check?
What council food safety officers look at, the records they usually ask for, how often inspections happen, and how to prepare for your visit.
4 min read
UK food temperature rules: England, Wales, Scotland and Northern Ireland
The legal and recommended temperatures for chilling, hot holding, cooking, reheating and cooling food in each UK nation, in one simple table.
5 min read
Safer Food, Better Business: can you keep it on an app?
What SFBB is, what the law really requires, which checks to record every day, and why inspectors accept digital food safety records.
5 min read
Allergens and Natasha's Law: what restaurants and takeaways must do
The 14 allergens, the rules for loose, delivered and prepacked food, what a Natasha's Law (PPDS) label must show, and the latest FSA best practice.
4 min read
Fire safety for restaurants and takeaways: the checks and the law
Who is responsible, the fire risk assessment, the daily to yearly checks, and the special fire risks in commercial kitchens in England, Wales, Scotland and Northern Ireland.
5 min read
Staff sickness in food businesses: the 48-hour rule
When a food handler must stay off work, for how long, and what to record when they come back, based on the official fitness to work guidance.
3 min read
Kitchen emergencies: gas leaks, power cuts and broken fridges
The UK emergency numbers and the first things to do if you smell gas, lose power, have a water leak or a fridge breaks down in a restaurant or takeaway kitchen.
3 min read