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Chef Hygiene
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Storbritannien: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

In the UK each nation has its own hygiene rules. The app follows Schedule 4 temperature rules and the official packs: Safer Food Better Business, CookSafe and Safe Catering. Council food officers inspect.

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Storbritannien: regler för livsmedelshygien

Reglerna på den här sidan är för närvarande på engelska. De kommer att översättas till ditt språk.

Inspektionsorgan
Food Standards Agency (FSA) in England, Wales and Northern Ireland; Food Standards Scotland (FSS) in Scotland; the local council inspects
Offentlig betygsättning
Ja
Språk i appen
English

Din inspektion

The local council’s Environmental Health Officer (EHO) inspects food businesses. In England, Wales and Northern Ireland the Food Standards Agency runs the rating scheme. In Scotland, Food Standards Scotland runs it. Fire is checked by the fire and rescue service.

Officers may inspect your records in whatever form you keep them, use your computers and take copies away (Food Safety Act 1990, section 32; Northern Ireland: Food Safety (NI) Order 1991). In England, the Food Law Code of Practice says a high-risk business (category A) is visited every 6 months and a low-risk one (category E) every 36 months. You can appeal a rating within 21 days, free of charge. A re-rating visit is unannounced and the rating can go up or down.

Hygienbetyg

England, Wales and Northern Ireland: the Food Hygiene Rating Scheme (FHRS) gives a rating from 0 to 5. Display is required by law in Wales and Northern Ireland, and voluntary in England. Scotland: the Food Hygiene Information Scheme (FHIS) gives Pass or Improvement Required, and showing the certificate is not a legal requirement.

Varför register är viktiga i Storbritannien

25,535

Brittiska livsmedelsföretag får betyget 4 endast på grund av sina resultat och ledning. Allt annat fick toppbetyg.

Vår beräkning från FSA:s öppna data, 28 sep 2026

38.7%

av hämtmatsställena i England, Wales och Nordirland har betyget under 5.

FSA:s öppna data, 28 september 2026

£190–£350

är vad kommunerna tar ut för ett omvärderingsbesök efter ett lågt betyg.

Preston, Hackney och Westminster kommunfullmäktige

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

Temperaturer

  • LagEngland, Wales and Northern Ireland: keep chilled food at 8°C or below (Schedule 4 of the national hygiene regulations). Scotland has no legal chill temperature.
  • Officiell vägledningGuidance for all nations: set fridges and chilled displays to 5°C or below. In Scotland, 8°C or below is recommended and 5°C is the aim (CookSafe).
  • LagEngland, Wales and Northern Ireland: hold hot food at 63°C or above. You may go below 63°C once, for under 2 hours, then reheat, cool to 8°C or below, or throw the food away. Scotland: above 63°C, with no 2-hour allowance.
  • LagEngland, Wales and Northern Ireland: chilled food may be on display out of the fridge once, for under 4 hours. Then put it back at 8°C or below, or throw it away. Scotland has no such allowance.
  • Officiell vägledningCooking, core temperature (Safer Food Better Business): 70°C for 2 minutes. Equal options are 60°C for 45 minutes, 65°C for 10 minutes, 75°C for 30 seconds or 80°C for 6 seconds. CookSafe (Scotland) and Safe Catering (Northern Ireland) use 75°C.
  • LagScotland: reheat to at least 82°C, unless that would spoil the food. Then use a safe time and temperature, for example 70°C for 2 minutes (CookSafe).
  • LagCool food as quickly as possible. This applies in all UK nations.
  • Officiell vägledningGuidance on reheating and cooling: England and Wales reheat until steaming hot all the way through. Northern Ireland reheats to 75°C and puts cooked food in the chill within 2 hours (Safe Catering). Scotland records cooling times or follows an established cooling method (CookSafe).
  • Officiell vägledningKeep freezers at −18°C or below. Scotland’s CookSafe gives example delivery limits of 5°C or below for chilled food and −18°C or below for frozen food.

Personal, utbildning och hälsa

  • LagNo law requires a food hygiene certificate. Food handlers must be supervised and instructed or trained for their work, and whoever runs the HACCP plan must be trained in it (Regulation 852/2004, Annex II).
  • LagStaff who are ill must not handle food and must report it at once. This applies in all four nations.
  • Officiell vägledningFSA fitness-to-work guidance: staff with diarrhoea or vomiting stay off food work until 48 hours after the symptoms stop. Scotland also counts 48 hours after the last anti-diarrhoea medicine.
  • Officiell vägledningScotland: guidance says high-risk food handlers should complete a formal food hygiene course within 3 months of starting.
  • Officiell vägledningReturn-to-work forms: the FSA questionnaire (England, Wales, Northern Ireland), Safe Catering form SC7 (Northern Ireland) and the CookSafe Return to Work Questionnaire (Scotland).

Allergener

  • LagYou must manage the 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphites and tree nuts.
  • LagLoose (non-prepacked) food: allergen information may be given by word of mouth, but only if a notice tells customers to ask staff. FSA best practice is to give it in writing as well, and to talk to the customer.
  • LagPrepacked for direct sale (PPDS) food, under Natasha’s Law since 1 October 2021: the label shows the food’s name and the full ingredients list, with allergens emphasised.
  • LagOrders by phone or online: give allergen information before the order is completed and again at delivery.

Brandsäkerhetskontroller

  • LagEngland and Wales: the responsible person must do a suitable fire risk assessment (Regulatory Reform (Fire Safety) Order 2005). Since 1 October 2023 it must be written down in full, with the assessor’s name, whatever the size of the business.
  • LagScotland and Northern Ireland: write the assessment down if you have 5 or more employees, need a licence or registration, or an alterations notice asks for it. Guidance says to write it down anyway.
  • Officiell vägledningOfficial guidance: test the fire alarm every week. Test emergency lighting every month, with a full test every year. Service extinguishers every year and hold a fire drill at least once a year.
  • LagGas: keep appliances, pipes and flues safe, and use only Gas Safe engineers for gas work. HSE calls a yearly inspection a reasonable minimum.
  • Officiell vägledningKitchen extract cleaning under the TR19 Grease standard: every 3 months for 12 to 16 hours of cooking a day, every 6 months for 6 to 12 hours, and every 12 months for 2 to 6 hours.

Uppgifter

  • LagYou need permanent procedures based on HACCP principles, with records that fit the size of the business, kept for an appropriate period (Regulation 852/2004, Article 5). No law requires Safer Food Better Business, CookSafe or Safe Catering.
  • LagKeep purchase records: supplier name and address, product, quantity and date, one step back. This is not needed for sales to final consumers.
  • Officiell vägledningElectronic records are accepted: the official Safer Food Better Business guidance allows an electronic diary. Safer Food Better Business also asks for a review every 4 weeks.
  • Officiell vägledningHow long to keep records: Safer Food Better Business says until the council’s next visit; Northern Ireland guidance says at least 12 months.

Officiella källor

Checked

Den här sidan är avsedd för allmän information, inte juridisk rådgivning. Kontakta din lokala myndighet.

Storbritannien: guider för livsmedelshygien

Storbritannien: appen Chef Hygiene

Appen laddar dessa regler för ditt kök, kontrollerar dina register mot dem och sparar bevis åt inspektören.

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