A 5 rating, and the records to back it up.
Restaurants, cafés, takeaways and caterers don't need a certificate. You need a food safety system that meets the law, stands up when the environmental health officer walks in, and that your team keeps up during a busy service.
- Certification needed
- None. This is legal due diligence.
- What the law requires
- Food safety procedures based on HACCP
- Typical project
- 1 to 4 weeks, at a fixed price
Due diligence, not certification
SALSA and BRCGS are for producers who supply retailers. Restaurants and caterers are judged by the environmental health officer and the Food Hygiene Rating Scheme instead.
What the law asks for. Every food business must have food safety procedures based on HACCP principles, keep them up to date, and train and supervise staff in line with their work. For many restaurants and caterers, a properly completed Safer Food Better Business pack meets this. Larger or more complex kitchens usually need a full HACCP plan.
Why the records matter. If something goes wrong, the "due diligence" defence depends on showing that you took all reasonable precautions. In practice that means written procedures, temperature and cleaning records, allergen information and training records, filled in every day.
What we do for restaurants and caterers
Take one piece or the whole system. Everything we write is for the way your kitchen actually runs.
Your food safety system
- Safer Food Better Business
- SFBB set up and filled in correctly, with the diary pages and 4-weekly reviews your inspector expects.
- HACCP plan
- A full HACCP plan for central kitchens, caterers and more complex menus, covering cooking, cooling, reheating and hot holding.
- Temperature and cleaning records
- Simple daily checks for fridges, probes, cooking and cleaning that staff can fill in during a shift.
- Suppliers and deliveries
- Approved suppliers, goods-in checks and stock rotation.
Allergens
- Allergen matrix
- The 14 allergens mapped against every dish, kept up to date when the menu or a supplier changes.
- Front-of-house process
- How staff answer allergen questions, pass orders to the kitchen and prevent cross-contact.
- Natasha's Law
- Full ingredient labels, with allergens emphasised, for food prepacked for direct sale such as grab-and-go sandwiches and salads.
- Delivery platforms
- Allergen information for online menus and delivery apps.
Inspections and hygiene ratings
- Before the inspection
- A mock inspection against what the environmental health officer looks at, with a clear list of what to fix.
- After the inspection
- Working through the officer's report, and a written plan to act on it.
- Improvement notices
- What the notice requires, a plan against its deadline, and evidence the work is done.
- Re-rating and right to reply
- Requests for a re-rating visit and right-to-reply statements, backed by evidence of the improvements.
People and new sites
- Training
- Level 2 food hygiene for food handlers, Level 3 for supervisors, and allergen awareness based on your own menu.
- New openings
- Registering with your local council at least 28 days before you open, layout advice, and your system in place before day one.
- Retained visits
- A monthly or quarterly visit with a record check, a walk-round and a short report.
- Multi-site groups
- One system across all your sites, and internal audits so standards stay the same.
When restaurants usually call us
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Your last inspection gave you a 0, 1 or 2.
We go through the report with you, fix what the officer found and help you request a re-rating visit.
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You have been served an improvement notice.
We explain what the notice requires, plan the work against the deadline and help you show the officer it is done.
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A customer reported an allergic reaction.
We help you respond straight away, find out what happened and tighten your allergen controls.
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You are opening a new restaurant or kitchen.
Registration, layout, SFBB or HACCP, cleaning schedules and staff training, all done before the doors open.
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Your inspection is due and you are not sure where you stand.
A mock inspection shows what the officer would find, while there is still time to fix it.
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Your paperwork has fallen behind.
We simplify the records so they fit into a busy service, then get the team back into the habit.
Questions
Something else? Ask us directly.
Do restaurants need SALSA or BRCGS?
No. Those standards are for producers who supply retailers and wholesalers. Restaurants, cafés and caterers need a legally compliant food safety system and good records. If you also make products to sell wholesale, SALSA may become relevant.
Is Safer Food Better Business enough?
For many restaurants, cafés and takeaways, yes, as long as it is filled in properly and kept up to date. Central kitchens, contract caterers and complex menus often need a full HACCP plan.
Can you get us a 5 rating?
The rating is decided by the officer on the day, so no one can promise it. We can make sure your hygiene, premises and records are all in the state that a 5 rating needs.
Do staff need a food hygiene certificate?
The law says food handlers must be trained and supervised in line with their work. It does not require a particular certificate. In practice, Level 2 for food handlers and Level 3 for supervisors is what most inspectors expect to see.
Can you come with us to the inspection?
Yes. We can prepare you for a visit, be there on the day and help write your response. The legal responsibility stays with the business, so we make sure you understand and own everything we put in place.
Want your kitchen inspection-ready?
Tell us about your site and when your next inspection is due. The first call is free.