Food hygiene inspection checklist for UK businesses.

What an inspector looks at

Your food hygiene rating is based on three things:

1. How hygienically food is handled: preparation, cooking, cooling, reheating and storage.
2. The condition of the premises: cleanliness, layout, lighting, ventilation and pest control.
3. How you manage food safety: your food safety system, staff training and the records that show checks are done.

Visits are usually unannounced, so the aim is to be ready every day, not just on the day.

Paperwork and records

• Your food business is registered with your council.
• Your food safety management system is to hand, for example Safer Food, Better Business, CookSafe or Safe Catering.
• Opening and closing checks are filled in and up to date.
• Fridge and freezer temperatures are recorded, with what you did about any wrong reading.
• Cooking, cooling, reheating and hot holding checks are recorded.
• The cleaning schedule is initialled.
• Delivery checks are recorded, and suppliers are listed with contact details.
• Staff training records are up to date.
• Allergen information is up to date for every dish.
• Your 4-weekly reviews are done.
• Pest control records or a contract are kept, if you have one.

In the kitchen

• The hand-wash basin has hot water, soap and paper towels, and nothing is blocking it.
• Raw and ready-to-eat food are kept apart, with separate equipment or proper cleaning between uses.
• Food is covered, labelled and in date.
• Fridges are at 8°C or below (many businesses aim for 5°C or below).
• Hot food kept for service is at 63°C or above.
• There is a clean, working probe thermometer, checked regularly in iced water and boiling water.
• Surfaces, floors and equipment are clean and in good repair.
• There are no signs of pests.
• Staff wear clean clothing, have hair tied back, and are fit to work.

For the records side in more detail, see what records an inspector might want to see and how to get a 5 food hygiene rating.

Based on Food Standards Agency guidance for businesses and GOV.UK food hygiene guidance, checked 17 October 2026. This is a general self-check: your council's advice comes first, and no checklist can guarantee a rating.