How to register for the Food Hygiene Rating Scheme

If you run a business that prepares, stores, or sells food, you must register it with your local council at least 28 days before you start trading. This registration is completely free and is the legal requirement that puts you on the map for an inspection from an Environmental Health Officer. They will visit your premises to award you a Food Hygiene Rating, so getting this simple registration done correctly is the first step towards earning a top score.

What is the Food Hygiene Rating Scheme?

The Food Hygiene Rating Scheme (FHRS), often called 'Scores on the Doors', gives businesses in England, Wales, and Northern Ireland a rating from 0 to 5. This rating is published online and you're expected to display a sticker showing your score where customers can see it. A high rating of 4 or 5 is a powerful marketing tool that builds instant trust, while a low score can seriously damage your reputation and turn customers away.

How to Register Your Food Business

The process is straightforward and can usually be done online in about 15 minutes. Here’s how:

1. Find your local council: Go to the GOV.UK 'Register a food business' page and enter the postcode of your business premises. This will direct you to the correct local authority.
2. Complete the form: You will need to provide details about your business, including the name and address of the premises, the name of the business owner or limited company, and the types of food you will be making or selling.
3. Submit at the right time: You must submit your registration at least 28 days before you intend to open. You cannot be inspected or rated until you have registered.

Tip: You don't need to wait for permission to open after you've registered. As long as you've submitted the form 28 days in advance, you can open on your planned date.

What to Expect After You've Registered

Once registered, an Environmental Health Officer (EHO) from your council will carry out a food hygiene inspection. Your first inspection will usually happen within the first few months of opening and will likely be unannounced.

The inspector will check three key areas:

• Hygienic food handling: How food is prepared, cooked, re-heated, cooled, and stored.
• Physical condition of the premises: The cleanliness, layout, lighting, ventilation, and pest control of your facilities.
• Management of food safety: The systems and records you have in place to ensure food is safe, such as a documented plan like the Food Standards Agency's 'Safer food, better business' pack.

Based on their findings, the EHO will give you a rating from 0 (Urgent Improvement Necessary) to 5 (Very Good). This rating will be published online for anyone to see, so it's vital to be prepared from the moment you open your doors.