How are the Ratings Derived?

The star rating will be based on the sum of the numeric scores issued for:
    A. Level of legal compliance: Food Hygiene and Safety
    B. Level of legal compliance: The structure of the premises
    C. Confidence in management/control systems

The score bands for the star awards will be as follows:

Star Rating   Sum total of the scores given for the three score criteria
5 Stars  =  0 to 5
4 Stars  =  10 to 15
3 Stars  =  20 to 25
2 Stars  =  30
1 Star  =  35 to 40
0 Stars  =  >40

For example: A premises which has 2 stars has a total score of 30, which may consist of a score of 10 for hygiene compliance, 10 for structural compliance and 10 for Confidence in Management/Control Systems

A. Hygiene and Safety Compliance (inc. food handling practices and procedures, and temperature control

Score Conditions
0 High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
5 High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
10 Some non-compliance with statutory obligations and industry codes of recommended practice. Standards are being maintained or improved.
15 Some major non-compliance with statutory obligations - more effort required to prevent fall in standards
20 General failure to satisfy statutory obligations - standards generally low.
25 Almost total non-compliance with statutory obligations.

B. Structural Compliance (including cleanliness, layout, condition of structure, lighting, ventilation, facilities etc)

Score Conditions
0 High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
5 High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
10 Some non-compliance with statutory obligations and industry codes of recommended practice. Standards are being maintained or improved.
15 Some major non-compliance with statutory obligations - more effort required to prevent fall in standards
20 General failure to satisfy statutory obligations - standards generally low.
25 Almost total non-compliance with statutory obligations.

C. Confidence in Management

This section is to elicit a judgement on the likelihood of satisfactory compliance being maintained in the future. Factors that will influence the inspector's judgement include: The "track record" of the company, its willingness to act on previous advice and enforcement, and the complaint history; The attitude of the present management towards hygiene and food safety; Hygiene and food safety technical knowledge available to the company (internal or external), including hazard analysis/HACCP and the control of critical points; Satisfactory documented procedures & HACCP based food safety management systems.

Score Conditions
0 Good record of compliance. Access to technical advice within organisation. Will have satisfactory documented HACCP based food safety management system which may be subject to external audit process. Audit by Food Authority confirms compliance with documented management system with few/minor non-conformities not identified in the system as critical control points.
5 Reasonable record of compliance. Technical advice available inhouse or access to and use of technical advice from trade associations and/or from Guides to Good Practice. Have satisfactory documented procedures and systems. Able to demonstrate effective control of hazards. Will have satisfactory documented food safety management system. Audit by Food Authority confirms general compliance with documented system.
10 Satisfactory record of compliance. Access to and use of technical advice either in-house, from trade associations and/or from Guides to Good Practice. Understanding of significant hazards and control measures in place. Making satisfactory progress towards a documented food safety management system / procedures commensurate with type of business.
20 Varying record of compliance. Poor appreciation of hazards and control measures. No food safety management system.
30 Poor track record of compliance. Little or no technical knowledge. Little or no appreciation of hazards or quality control. No food safety management system.