News > Legislation

BHA, BBPA win legal battle against compulsory food hygiene displays

2 commentsBy Lorraine Heller , 01-Apr-2011

Related topics: Legislation, Restaurants, Pubs & Bars

Restaurants and pubs in London will not have to display compulsory food hygiene ratings after the trade groups BHA and BBPA won a legal battle against the proposal.

The FHRS rates a business's hygiene from zero to five

The FHRS rates a business's hygiene from zero to five

The move follows the introduction last year of the Food Standards Agency’s (FSA) national Food Hygiene Ratings System (FHRS).

Although the system is voluntary, FSA encouraged local authorities to adopt it, prompting the London Boroughs to present a Bill that proposed compulsory hygiene rating displays in London venues.

However, the British Hospitality Association (BHA) and the British Beer and Pub Association (BBPA) petitioned in a Commons Committee against the Bill, arguing that it was too early to require compulsory ratings since FSA was still testing the scheme.

FSA plans to carry out a national review of the system in April 2012, which will look at whether the voluntary approach has worked or, if not, whether the display of ratings should be made mandatory at national level.

Burdens of legislation

“We were concerned that, if the Bill had been successful, there would be special regulations for London which did not apply nationally,” said Martin Couchman, BHA’s deputy chief executive, who led the BHA’s petition.

“Any decision on compulsory display should only be made after the review.”

Martin Rawlings, BBPA director (pub and leisure), said that the result was a victory for common sense and small businesses

“The burdens of legislation would have been hugely significant. We do however remain in full support of the FSA’s voluntary scheme – which provides a positive incentive – rather than further red tape.’

The FHRS rates a foodservice business’s hygiene standard from zero to five, and aims to become a single, nationwide scheme that will provide a level playing field for restaurateurs, cafes and pubs and help diners recognise and understand their rating.

2 comments (Comments are now closed)

FOOD HYGIENE RATING

WE AGREE WITH THIS SYSTEM AS IT SHOW WHICH COMPANIES AND ESTABLISHMENT ARE OPERATING EFFECTIVELY AND WITH SYSTEMS IN PLACE THIS SHOULD HELP COVER DUE DILIGENCE IN RESPECT TO FOOD SAFETY ISSUES
THIS IS A WAKEUP CALL

Report abuse

Posted by JAY MOON
05 April 2011 | 10h36

Food Rating Scheme

I am a publican with a pub/restaurant, and as far as the FRS goes I am not happy with it, we have been given a level one, major changes required, but no one has actually been to rate us, after several complaints i am informed now its on the web site its just tough, I have to appeal. On the other hand a restaurant we sold 2 years previous to the scheme they rated me a 3, they need to get it right to make it fair.

Report abuse

Posted by Dave Whitehair
04 April 2011 | 17h41

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition