| Range | Hygiene | Structural | Confidence in Management |
|---|---|---|---|
| 0 | Excellent hygiene standards | Excellent structure and cleanliness | Full confidence - excellent food safety management |
| 1-5 | Very minor issues - low risk | Minor structural/cleaning issues | Good systems; minor management issues |
| 6-10 | Minor issues in cleaning, cross-contamination, etc. | Some repairs or cleaning needed | Some weaknesses in procedures or record-keeping |
| 11-15 | Issues in food storage or preparation | Poor layout or cleanliness | Inadequate procedures; inconsistent application |
| 16-20 | Poor hygiene posing hygiene risks | Major issues - unclean or damaged facilities | Limited or poorly followed procedures |
| 21-25 | Serious non-compliance - high hygiene risk | Serious structural disrepair or dirt | Very low confidence; inadequate training or knowledge |
| 26-30 | N/A | N/A | No food safety system in place - major breach or risk |
| Day | Hours (e.g. 09:00-17:00) | Closed |
|---|---|---|
| Monday | ||
| Tuesday | ||
| Wednesday | ||
| Thursday | ||
| Friday | ||
| Saturday | ||
| Sunday |


QUALITY ASSURED: Our courses are researched and developed around the UK food and health and safety guidelines.
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Effective Date: 21/01/2025
Last Updated: 21/01/2025
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