(1)The operator of a food business establishment must ensure that each relevant employee is aware of the establishment’s food hygiene rating.
(2)The operator and any relevant employee must comply with a request made by a person to be informed verbally of the establishment’s food hygiene rating.
(3)In this section, “relevant employee” means someone who—
(a)is employed at the establishment, and
(b)is likely, in the opinion of the operator, to be subject to a request to inform a person verbally of the establishment’s food hygiene rating.