Restaurant Hygiene scores availabe online

The video discusses a food hygiene inspection at a pub in Carnforth, highlighting the new national hygiene scale that allows for direct comparison of food-serving establishments. The inspection reveals poor cleaning standards, resulting in a low rating. The video explains the impact of these ratings on businesses, the criteria used for inspections, and the limitations of the current system. It also addresses the challenges faced by local authorities and the food industry, emphasizing the need for targeted inspections and the potential benefits of making the scheme compulsory.

What was the main reason for the re-inspection of the pub in Carnforth?

• To evaluate customer service

• To assess the level of cleanliness

• To inspect the building's architecture

• To check for improvements in food quality

What motivates businesses to improve their hygiene scores?

• Increased customer visits

• Better competition on high streets

• Improved staff morale

• Higher food quality

Which of the following is NOT a criterion used by inspectors during evaluations?

• Record keeping

• Customer feedback

• Food hygiene

• Building layout

What is a major limitation of the current hygiene rating scheme?

• It is too expensive to implement

• Ratings are not required to be displayed

• It only applies to large businesses

• It is not recognized internationally

What was the outcome for the Waters Edge restaurant in the inspection?

• It was not inspected

• It achieved the highest rating

• It was closed down

• It received a low rating