4Rating criteriaE+W
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(1)The rating criteria must include a system to score a food business establishment's hygiene standards.
(2)The scoring system must include provisions based on an establishment's—
(a)food handling practices (including temperature control);
(b)physical environment (including its layout, cleanliness and condition);
(c)management;
(d)control procedures.
Commencement Information
I1S. 4 in force at 28.11.2013 by S.I. 2013/2617, art. 3(d)