Five kitchen habits that raise your Hygiene Rating

FSSAI's Hygiene Rating scheme scores restaurants, canteens and other food service businesses on how safely they handle food. A higher rating is visible to every customer, and most of the score comes from habits, not equipment.

The five habits

• Hand-wash stations stocked with soap and paper towels at every entry to the kitchen.
• Raw and cooked food kept apart, with colour-coded boards and knives.
• Fridge and freezer temperatures logged twice a day.
• Cleaning schedules signed off after every shift.
• Pest control visits recorded with the contractor's report on file.

Make it stick

Habits last when someone owns them. We train your team, set up simple checklists and run a mock audit before the real one.