We are proud to say that All Events Hog Roast catering business has been awarded a 5* Food Hygiene Rating, which indicates that we have reached the highest standard of food hygiene across our business. From the moment our locally sourced food is acquired, right through to the moment that our delicious food hits your plate, you can be sure of a professional standard of food preparation, storage, and management. This food hygiene rating or inspection result given to our business reflects the standards of food hygiene found on the date of our inspection.
How often do Food Standards Agency inspect?
The frequency of inspections can vary depending on the business, with high-risk locations receiving a visit once every six-months, whereas more high scoring and trustworthy establishments can expect inspections between annual and bi-annual inspections. Authorised officers will offer help and advice on food safety.
Ratings from Zero to Five Star
Who decides these ratings, and what standards are required to get a perfect score?
The council rates on a scale the hygiene standards found during the inspection. The rating scale is zero to five. Zero is bottom of the scale. This rating means the food business needs to make urgent improvements to their food hygiene standards. Five is top of the scale and food hygiene standards are very good and compliant with the law.
Who decides food hygiene ratings?
Food Hygiene Ratings are awarded by the Food Standards Agency, a non-ministerial department of the UK government. Founded in 2001, the FSA is responsible for protecting public health in England, Wales and Northern Ireland, and is led by a board appointed to act in the public interest.
What standards do hygiene ratings cover?
It’s important to remember that a Food Hygiene Ratings is not a review of the food quality of a particular establishment, it’s an indication of the hygiene levels of its preparation. There are three main areas that an inspector will take into account during a visit. The first is how the food is handled, which covers how it’s prepared, cooked, and stored. The second is the condition of the establishment itself, such as the cleanliness, ventilation, and pest control. Finally, the business is assessed on its management, such as how well staff are trained to follow hygiene processes and systems.