What are Scores on the Doors?
The “score on the door” is the rating assigned to your business by the UK Food Standards Agency (FSA), reflecting food and kitchen hygiene standards. This score is displayed right on your door, so customers can easily see the hygiene standards of the place they’re about to dine at.
Importance of Scores on the Doors
The UK Food Hygiene Rating Scheme (FHRS), also known as the scores on the doors, are deemed necessary in improving the UK’s food safety statistics. According to the UK Food Standards Agency (FSA), an estimated 2.4 million cases of foodborne illness occur annually in the UK. On a global scale, the World Health Organization (WHO) reports that these illnesses are also responsible for about 550 million cases and 230,000 deaths each year. The “scores on the doors” system aim to improve these statistics
Displaying scores on the doors encourages businesses to improve their standards and actively monitor how food is prepared, cooled, and stored. This level of transparency empowers customers to make more informed choices about where they dine or order food from.
It’s important to note that restaurant hygiene scores do not reflect the quality or taste of the food itself. Rather, scores on the doors represent the food safety practices in place before the food reaches the customer.
Improve your EHS Management
Factors for Scoring
The FHRS grading system focuses on three main parts:
- Food Safety and Hygienic Practices – This covers the hygienic handling of food, including how it is prepared, cooked, reheated, cooled, and stored.
- Kitchen Cleanliness – This assesses the physical condition of the premises and equipment, including layout, ventilation, cleanliness, and pest control measures.
- Performance Management – This evaluates how effectively the business manages food safety, including staff training, record-keeping, and the best systems in place to ensure ongoing compliance with hygiene standards.
Why Food Hygiene Transparency Matters
As customers become increasingly vocal both online and offline about their dining experiences, a single negative review can significantly impact your business. A low hygiene score displayed at your entrance can further damage your reputation.
According to the UK Food Standards Agency, 70% of people check food hygiene ratings for takeaways and restaurants, 51% for cafés, 35% for coffee or sandwich shops, and 34% for pubs. And it’s not just a quick glance—most people take these ratings seriously. In fact, 82% said they wouldn’t eat at a place with a rating of 2 (“improvement necessary”), and 95% would steer clear of places rated 1 (“major improvement necessary”) or 0 (“urgent improvement necessary”). Today’s paying customers expect not only excellent service but also the highest standards of food quality and safety.
Uphold food safety and quality standards with SafetyCulture
International Counterparts
The scores on the doors grading system is not unique to the UK—food hygiene rating schemes exist in many countries, though they vary in format.
For example, Australia uses a similar system, but instead of numbered scores, businesses are awarded star ratings. On the other hand, Denmark uses a smiley face system to reflect hygiene standards.
In the US, food safety is governed by the Hazard Analysis and Critical Control Point (HACCP) system, which focuses on identifying and managing food safety risks. Meanwhile, Canada’s DineSafe program uses a color-coded card system to indicate inspection results.
The Digitization of the Food Industry
The food industry is undergoing a significant technological shift, with food tech and digital tools helping reshape everything from food hygiene safety to deeper customer experience. Technology can improve the food industry by providing food businesses with the following solutions:
- Smarter Food Management – Advancements in food technology are continually improving the way food is cultivated, manufactured, preserved, packaged, and distributed.
- AI-Driven Monitoring – Artificial intelligence can track patterns and provide real-time insights to help monitor food safety and identify potential risks.
- Digital Audits and Inspections – Routine audits and inspections can now be done digitally through the use of QR codes, streamlining the process, reducing paperwork, and saving time.
- Preventative Maintenance – Digital food safety inspection tools can act as early warning systems, helping staff perform regular maintenance on kitchenwares and other equipment before issues arise.
- Smart Temperature Monitoring – Sensors can measure and automatically regulate food storage temperatures, ensuring compliance and reducing spoilage.
- Safe Food Distribution – Temperature sensors and Internet-of-Things (IoT) sensors can also be installed in delivery trucks to maintain safe conditions during food transportation
- Digital Surveys – Digital food surveys can gather important information from employees and customers, such as allergies or dietary restrictions, before food is prepared.
- Sustainable Practices – Food waste, which makes up one-third of all human-caused greenhouse gas emissions, is being tackled through technologies like extended shelf life and edible packaging.
FAQs about Scores on the Doors
The term comes from the British game show The Generation Game, where host, Bruce Forsyth, asks his assistant Isla “what are the scores on the doors, Isla?” In 2010, the phrase “scores on the doors” was then adopted to be the colloquial term for the FHRS.
The FHRS grading system is as follows:
- Food Hygiene Rating 5 – Hygiene standards fully comply with legal requirements.
- Food Hygiene Rating 4 – Hygiene standards comply with legal standards with room for minor improvements.
- Food Hygiene Rating 3 – Hygiene standards are generally satisfactory.
- Food Hygiene Rating 2 – Some improvement is necessary.
- Food Hygiene Rating 1 – Major improvement is necessary.
- Food Hygiene Rating 0 – Urgent improvement is necessary, business at risk of closure.
Once scored, you’ll get a sticker based on your rating, which, by law, must be displayed in a spot where it can be easily seen by customers.
If you scored a 0, this does not mean automatic closure. However, you will be marked as a health risk to the public. Your services may need to be put on hold until you resolve your issues as per FHRS.
While it’s important to focus on clean surfaces and food hygiene, a lot of people overlook proper documentation. They need to be well-documented and trustworthy. For example, your training needs to give out formalized certificates once finished.
Rafael Villamor
