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英国：用于餐厅和外卖
每天都要做好接受食品检查的准备。
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.
14 天免费试用 · 每个网站统一价格 · 无合同
英国：食品卫生规则
本页规则目前为英文版，稍后会翻译成您的语言。
- 检查机构
- Food Standards Agency (FSA) in England, Wales and Northern Ireland; Food Standards Scotland (FSS) in Scotland; the local council inspects
- 公众评价
- 是的
- 应用内的语言
- English
您的检查
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.
卫生等级
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.
为什么唱片在英国如此重要
英国食品企业仅因记录和管理被评为4分。其他所有项目都获得了最高分。
我们从 Food Standards Agency 开放数据统计，2026 年 9 月 28 日
英格兰、威尔士和北爱尔兰的外卖店评分低于5分。
Food Standards Agency 开放数据，2026 年 9 月 28 日
是地方议会在低分后进行重新评分访问收取的费用。
普雷斯顿、哈克尼和威斯敏斯特地方议会
“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。
温度
- 法律England, 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.
- 官方指南Guidance 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).
- 法律England, 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.
- 法律England, 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.
- 官方指南Cooking, 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.
- 法律Scotland: 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).
- 法律Cool food as quickly as possible. This applies in all UK nations.
- 官方指南Guidance 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).
- 官方指南Keep 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.
员工、培训和健康
- 法律No 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).
- 法律Staff who are ill must not handle food and must report it at once. This applies in all four nations.
- 官方指南FSA 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.
- 官方指南Scotland: guidance says high-risk food handlers should complete a formal food hygiene course within 3 months of starting.
- 官方指南Return-to-work forms: the FSA questionnaire (England, Wales, Northern Ireland), Safe Catering form SC7 (Northern Ireland) and the CookSafe Return to Work Questionnaire (Scotland).
过敏原
- 法律You must manage the 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soya, sulphites and tree nuts.
- 法律Loose (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.
- 法律Prepacked 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.
- 法律Orders by phone or online: give allergen information before the order is completed and again at delivery.
消防安全检查
- 法律England 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.
- 法律Scotland 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.
- 官方指南Official 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.
- 法律Gas: keep appliances, pipes and flues safe, and use only Gas Safe engineers for gas work. HSE calls a yearly inspection a reasonable minimum.
- 官方指南Kitchen 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.
记录
- 法律You 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.
- 法律Keep purchase records: supplier name and address, product, quantity and date, one step back. This is not needed for sales to final consumers.
- 官方指南Electronic 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.
- 官方指南How long to keep records: Safer Food Better Business says until the council’s next visit; Northern Ireland guidance says at least 12 months.
官方消息
- Food Hygiene Rating Scheme: guidance for businesses (GOV.UK)
- Food safety management systems (GOV.UK)
- Safer Food, Better Business for caterers (GOV.UK)
- Food Standards Scotland: Food Hygiene Information Scheme
- Allergen guidance for food businesses (GOV.UK)
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本页面仅提供一般信息，不构成法律建议。请咨询当地政府部门。
英国：食品卫生指南
食品卫生评级如何运作（0至5）
英国食品安全官员如何对食品企业进行评分，0至5每个评级的含义，以及为什么记录决定了许多评级。包含官方评分范围。
食品卫生检查员检查什么？
市政委员会食品安全官员检查的内容、他们通常要求查看的记录、检查的频率以及如何为访问做准备。
英国食品温度规则：英格兰、威尔士、苏格兰和北爱尔兰
在每个英国国家中冷却、热保存、烹饪、重新加热和冷却食品的法律和推荐温度，在一个简单的表中。
Safer Food, Better Business：可以在应用程序上使用吗？
SFBB是什么、法律真正要求什么、每天要记录哪些检查，以及为什么检查员接受数字食品安全记录。
过敏原和Natasha’s Law：餐厅和外卖店必须做什么
14种过敏原、松散、外送和预先包装食品的规则、Natasha’s Law（PPDS）标签必须显示的内容，以及最新的FSA最佳实践。
餐厅和外卖店的消防安全：检查和法律
谁负责、火灾风险评估、日常至年度检查，以及英格兰、威尔士、苏格兰和北爱尔兰商业厨房的特殊消防风险。
食品企业中的员工生病：48小时规则
食品处理员何时必须请假、请假多久，以及员工回来时要记录的内容，基于官方适岗工作指导。
厨房紧急情况：燃气泄漏、停电和冰箱故障
英国紧急号码以及在餐厅或外卖店厨房闻到燃气、停电、水管漏水或冰箱故障时首先要做的事。
英国：Chef Hygiene 应用程序
该应用程序会加载您厨房的这些规则，对照这些规则检查您的记录，并保留证据以供检查员参考。