Operator resource centre
Start with the official record. Then work on the underlying controls.
Check Food Hygiene keeps public inspection evidence separate from training, software and insurance. These resources help operators find the right next step without suggesting that a product can buy or guarantee a better rating.
Inspection-readiness checklist
Review management records, the 4Cs, allergens, traceability, premises and staff practice privately in your browser.
Open the checklist →Practical guideHow to improve a rating
Turn inspection findings into an evidence-led action plan and understand appeal, reply and revisit routes.
Read the guide →Public recordFind your business
Check the published rating, inspection date and intervention scores, then continue to the official FSA record.
Search the register →Official guidanceFSA business resources
Go directly to current registration, food-safety, allergen, rating and business-type guidance.
Open GOV.UK ↗Before an inspection
Food businesses must register with the local authority, make sure food is safe, manage allergens and hazards, train staff appropriately, maintain a food-safety management system and keep relevant traceability records. Inspections are generally unannounced, so the useful question is whether the controls work every day—not whether the premises can be staged for a date.
Use the private checklist alongside the system appropriate to the business, such as SFBB, Safe Catering or MyHACCP.
After a rating is published
Read the council’s findings and make the required improvements. If the rating did not reflect standards at the inspection, an appeal may be relevant. A right to reply can explain circumstances or improvements to customers. After completing improvements, a business may be able to request a revisit for a new rating.
Use the FSA’s rating feedback route or the contact shown on the official record rather than sending an inspection dispute to this site.
For food-business operators
Use the rating as a starting point—not a compliance plan.
Check the official record first. Training, software and insurance are separate commercial decisions and cannot change an inspection result shown here.
Read official food-business responsibilities →Review the systems, controls and records behind daily practice. Selections stay in your browser.
Open the checklist →Operator guideHow to improve a hygiene ratingUse inspection findings to build an action plan and understand the official post-inspection routes.
Read the guide →