After a food hygiene inspection, turn findings into actions.

Read the inspection findings first

Get the report and rating letter, identify any immediate risk and ask the council officer about anything unclear. Only the local authority can award or change the rating; its guidance explains appeals, right to reply and re-rating requests.

• List each finding beside the action needed, the person responsible and a completion date.
• Keep evidence of repairs, training and changed practice before asking for a re-rating visit.
• For an independent review, tell us the premises location, business type, inspection date, main issues and whether you need an action list or later revisit. Do not send staff or customer records through the first enquiry.

Arrange a review after the inspection

Tell us what the council found and what you want checked on site. Once we agree the visit scope and a suitable way to share project documents, have the council report, your current SFBB or HACCP-based methods and relevant recent food-safety records available. We will confirm which records matter for your premises.

Match the food safety system to the menu

Walk through receiving, storage, preparation, cooking and service. Check that your HACCP-based procedures or relevant Safer Food Better Business safe methods describe what the team actually does.

• Check who completes opening, closing and exception records on each shift.
• Review procedures when a menu, supplier, equipment or preparation method changes.

Choose the right SFBB pack for Chinese cuisine

The Food Standards Agency has a separate SFBB pack for small restaurants and takeaways serving Chinese cuisine. Check its methods against your actual menu and operations; the pack still needs to reflect how your team works.

Check one real shift

Watch food handling rather than relying on completed forms. Compare handwashing, separation of raw and ready-to-eat food, chilling, cooking, cleaning and pest controls with the written methods.

• Ask staff what they do when a temperature or cleaning check fails.
• Record the correction and check later that the new practice has stuck.

Trace an allergen request from order to plate

Choose a dish and verify its current ingredients, supplier information, recipe and customer-facing answer. For takeaway or delivery, check that allergen information reaches the customer before purchase and at delivery.

• Check who updates information after ingredient substitutions or menu changes.
• Watch how staff prevent allergen cross-contact; do not promise an allergen-free meal you cannot safely provide.

Check registration before opening or taking over

A new food business or a takeover must be registered with the local authority at least 28 days before trading or food operations start. Keep the registration details and make sure the premises, operator and activities match the plan.

• Confirm registration is complete for this site and operator.
• Prepare the food safety methods and staff briefing before the first service.