[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-171143-105":53,"doc-detail-171143-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","pre-inspection-checklist-food-hygiene-rating-preparation","Pre-inspection checklist - Food Hygiene Rating Preparation","","Pre-inspection checklist for food businesses aiming to achieve the highest food hygiene rating of 5 (Very Good). It highlights why low scores below 3 can deter customers and affect the ability to trade, especially at events where authorities may require a minimum rating of 4. The checklist summarizes the key areas assessed by Environmental Health Officers—food safety and hygiene procedures, structural requirements, and confidence in management procedures—so businesses can ensure full compliance and improve inspection readiness.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/pre-inspection-checklist-food-hygiene-rating-preparation/171143/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/pre-inspection-checklist-food-hygiene-rating-preparation/171143.png","ImageObject",442,249,{"name":88,"@type":89},"Berry Peter","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-10-23","2026-09-01",true,{"@type":98,"interactionType":99,"userInteractionCount":15},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What food hygiene rating should food businesses aim for?","Question",{"text":108,"@type":109},"Food businesses should aim for the top food hygiene rating of 5 (Very Good).","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"Why is a score under 3 undesirable?",{"text":113,"@type":109},"Scores under 3 are undesirable because they deter customers and may impact business opportunities, such as trading at events where a minimum rating (often 4) is required.",{"name":115,"@type":106,"acceptedAnswer":116},"Which three areas are used to award a food hygiene rating?",{"text":117,"@type":109},"Ratings are based on food safety and hygiene procedures, structural requirements, and confidence in management procedures, and the highest rating requires strong performance in all three.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},171143,1788279572,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":15,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":79,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":125,"read_time":73},1374402524268,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Pre-inspection checklist\nEvery food business should be aiming for the top food hygiene rating of 5 - Very Good. Anything under a score of 3 – Generally Satisfactory, is undesirable. As well as deterring customers, it could impact your ability to do business, for example if you trade at events, many event organisers and local authorities require a minimum food hygiene rating of 4 to trade at events or in public places.\nThere are a number of key areas that Environmental Health Officers look for when undertaking a routine food safety inspection and awarding a food hygiene rating score. These requirements are set out in the Food Standard Agency’s National Food Hygiene Brand Standard. To help you prepare for your food hygiene inspection we have prepared this inspection checklist.  It outlines the requirements in line with the following scoring categories of the food hygiene rating scheme:\nFood safety and hygiene procedures - How hygienically the food is handled, how it is prepared, cooked, re-heated, cooled and stored\nStructural requirements – The condition of the structure of the building and other facilities, the cleanliness, layout, lighting and ventilation\nConfidence in management procedures -    How the business manages and records what it does to make sure food is safe, and if staff are suitably trained in food hygiene matters\nA food hygiene rating given is based on an assessment of compliance in these areas. To get the highest rating a business must do well in all three areas.\nMore information on how the food hygiene rating scoring works can be found on our website: \u0013 HYPERLINK \"https://www.midsuffolk.gov.uk/web/mid-suffolk/w/food-hygiene-inspections-and-rescoring\" \u0014Food hygiene, inspections and rescoring - Mid Suffolk District Council - Babergh & Mid Suffolk District Councils - Working Together\u0015\nThe following checklist will help you make sure you’ve got everything in place for your next food hygiene inspection, and to achieve the best food hygiene rating score that you can. Work through the list to be as prepared as you can be.\nIf you have any further queries please contact us on 03001234000\nor email: foodsafety@baberghmidsuffolk.gov.uk","cbCaitWJcyOh8q3j","https://ap.wps.com/l/cbCaitWJcyOh8q3j","docx",147670,"English","# Food hygiene rating goals\n## Key assessed areas\n## How to prepare for inspection","[{\"question\":\"What food hygiene rating should food businesses aim for?\",\"answer\":\"Food businesses should aim for the top food hygiene rating of 5 (Very Good).\"},{\"question\":\"Why is a score under 3 undesirable?\",\"answer\":\"Scores under 3 are undesirable because they deter customers and may impact business opportunities, such as trading at events where a minimum rating (often 4) is required.\"},{\"question\":\"Which three areas are used to award a food hygiene rating?\",\"answer\":\"Ratings are based on food safety and hygiene procedures, structural requirements, and confidence in management procedures, and the highest rating requires strong performance in all three.\"}]","Pre-inspection checklist - Food Hygiene Rating Preparation | DOCX"]