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Starting a food business
The scheme helps you choose where to eat out or shop for food by giving you clear information about businesses’ hygiene standards. We run the scheme in partnership with local authorities in England, Wales and Northern Irelan…
The scheme gives businesses a rating from 5 to 0 which is displayed at…
Chilling, freezing and defrosting food properly helps stop harmful bacteria from growing.
Chilling, freezing and defrosting food properly helps stop harmful…
Guidance on providing food in a village hall or other community setting for volunteers and charity groups. It includes advice on registration, certificates and allergen information.
How to report a food crime to the National Food Crime Unit, and where to report other kinds of food-related problems
How to cook your food to prevent food poisoning.
How to avoid food poisoning and food waste during a power cut or power outage at home.
Guidance on: How food hygiene ratings work, Food hygiene rating publication and displaying your rating and Food Hygiene Rating Scheme safeguards for businesses
Knowing how to store, cook and reheat food at home helps improve food safety and reduce food waste. This page has advice on some common household food safety questions like the sniff test and the egg float test
Guidance for local authorities on implementation and operation of the Food Hygiene Ratings Scheme (FHRS), including the Brand Standard in England and the statutory guidance in Wales and Northern Ireland.
Our guides can help your food business get the most out of your food hygiene rating. We have imagery guidance, downloadable resources, and banners you can use for your website and social media channels.
What you can do to reduce the risk of becoming ill due to Campylobacter
How to avoid food poisoning and food waste during a heatwave.
How to report, respond to and prevent an incident, including how to withdraw or recall unsafe food products.
Information for anyone who is already consuming or is considering consuming raw drinking milk or raw cream.
Cleaning removes harmful bacteria, viruses and parasites which may be present on food in food preparation areas.
Whether you work in a food business or you are a consumer interested in food law, there are general requirements which you need to be aware of.
Cross-contamination occurs when bacteria is transferred between different foods, from food to surfaces, and from surfaces to food.
How to stay safe when cooking food at a barbecue. How to safely prepare meat and salads, cook meat thoroughly, and what to do with any leftovers from a BBQ.
How to consume food supplements safely.
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