Food Hygiene Ratings

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  • #54825

    Huw
    Participant

    I just noticed that somebody tweeted through the Wrexham.com Twitter feed that they had a ‘lush’ curry last night from premises that received a 2 from the Food Standards Agency. Do people not check hygiene ratings before eating out? Surely everywhere that prepares food should be either 5 or closed down!?

    #71289
    AMA Express
    AMA Express
    Participant

    So what’s the point of the scores of 0,1,2,3 or 4 then ? We can’t all be perfect.

    #71296
    Sheefag
    Sheefag
    Participant

    Hygiene standards are over-rated, look at the Third World, it’s thriving.
    What doesn’t kill you makes you stronger, Wrexham’s gone soft.

    #71292

    Ferret
    Participant

    Hygiene standards are over-rated, look at the Third World, it’s thriving.
    What doesn’t kill you makes you stronger, Wrexham’s gone soft.

    Yeah no diseases there. Bottled Ganges water anyone? BTW, anyone who uses the word “lush” should come with a health warning

    #71285
    Rondetto
    Rondetto
    Participant

    I’m not quite sure how they rate restaurants and cafes. But, I think maybe if they don’t cook meats then they don’t qualify for a 5* rating. So even though they have a 4* rating it doesn’t necessary mean they are not spotless.
    Perhaps someone could elaborate on how they rate these premises.

    #71290
    AMA Express
    AMA Express
    Participant

    Google it Rondetto. There are several pages of info.

    #71286
    Rondetto
    Rondetto
    Participant

    I have Googled it and it doesn’t mention anything about meats. Simply standards of hygiene.

    #71291
    AMA Express
    AMA Express
    Participant

    Bakeries can have 5 star ratings so I think you’re barking up the wrong tree about meat.

    #71297
    Sheefag
    Sheefag
    Participant

    Speaking of barking, South Koreans, eat dogs and have a longer life expectancy than us Westerners.
    Just saying like.

    #71280

    Darlofan
    Participant

    Ratings are given based on 3 things. How safely food is handled, what businesses do to keep food safe ie, temperature records, cleaning schedules etc and the structure of the buildings etc. All should have 4* in my view as that’s just basic practices and procedures. The buildings part is what annoys most chefs as that’s out of their hands and up to managers/owners. So chefs can be producing the safest food in the cleanest kitchen but because some wall tiles are cracked or ceiling is in need of repair they will get a 4 instead of 5.
    In my opinion those with a 1 should be closed immediately but the inspector to close a business has to be sure there is imminent risk to human health.
    Inspections are carried out unannounced at any reasonable time and within a 2 year time scale. This length of time depends on your rating and type of establishment so a 4/5* place will be left for almost 2 years, a 3 might be seen again in 12to18 months. High risk places like hospitals, schools, nursing homes will be inspected more frequently too.
    This all depends on staffing too as like all nowadays staffing levels have been cut so less inspectors to go round!!
    If not happy with a rating you can pay for re inspection to carry out improvements, in this case you are ‘supposed’ to display rating given not an old one until re inspection. So if you had a 5 then got 4 and want a 5 again you can’t leave the old 5 up until re inspection the 4 should be put up. Most food producers I know are keen to get good ratings however most customers don’t take much notice of them ie research a rating before eating out or buying food out.

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