Food Hygiene Inspection Rating

Risk Rating

Standard Risk Rating

The Code of Practice is the Statutory Guidance that governs how frequently Local Authorities should inspect premises. Further information about the way the Code should be applied is given in the Practice Guidance.

Premises are inspected according to "Inspection Rating" as below:

Category	Inspection Rating	Miniumum Inspection Frequency
A	92 to 196	At least every 6 months
B	72 to 91	At least every 12 months
C	42 to 71	At least every 18 months
D	31 to 41	At least every 2 years
E	0 to 30	Alternative enforcement strategy

The factors that are considered in arriving at the risk rating are:

The type of food and method of handling
Method of processing
Consumers at risk
Level of (current) compliance
Confidence in management / control system
Significant risk