How to improve your rating

Follow our 5 point plan to help improve your rating

Is your food hygiene rating holding you back? According to research, over 50% of consumers check the FSA website for a restaurant’s hygiene rating before ordering food. So having the best possible food rating is good for your business, and it’s a key criteria for becoming a Local Legend.

As a Just Eat Partner, your business can benefit from a special series of online training courses and expert coaching and consultancy from LRQA; one of the leading public health organisations in the UK.

Stock Up: Be properly prepared to succeed

• Have ‘British Standard’ cleaning and disinfection products in your cupboards
• Make sure hand sanitiser is readily available
• Use colour coded prep equipment, date labels and storage containers

Train Up: Make good habits part of your routine

• Have your own hygiene policy document — and brief staff
• Brief them on personal hygiene, and the need for frequent hand washing
• Make sure they have clean uniforms

Store Up: Get everything in place for inspection

• Make sure stored food is covered correctly, with correct date labels
• Store raw food and read-to-eat food separately
• Ensure you know the correct temperature for fridges and freezer as well as any food you are cooking, cooling or hot holding

Wipe Up: Go over everything again

• Use a 2 stage cleaning procedure for food contact surfaces — detergent or hot soapy water followed by a sanitiser or antibacterial
• Clean in line with your schedule — surfaces and utensils after every use, ovens weekly, fridges and freezers monthly
• Ensure the contact time of the sanitiser is adhered to and a clean/disposable cloth is used for the final stage of cleaning
• Adopt a 'clean as you go' system and ensure structure and equipment is thoroughly cleaned regularly in line with your cleaning schedule

Write Up: Stick to the plan and write it down

• Record every clean on your cleaning schedule
• Keep daily records of temperatures of fridges and freezers as well as any high risk foods which have been cooked/reheated, cooled or hot held
• Record staff training and ensure these records are available should an inspector request to see them