By Claire Heald BBC News Magazine Until now, what goes on behind the kitchen doors of your local curry house or pizzeria has been a well-kept secret. But plans are afoot in some parts of the country to put hygiene reports online.
By Claire Heald BBC News Magazine Until now, what goes on behind the kitchen doors of your local curry house or pizzeria has been a well-kept secret. But plans are afoot in some parts of the country to put hygiene reports online.
Standing on the pavement outside a restaurant, what sways the decision over whether to step inside?
Standing on the pavement outside a restaurant, what sways the decision over whether to step inside?
The look of the restaurant's interior, it's popularity, the kind of food it serves play the biggest part, research has shown.
The look of the restaurant's interior, its popularity, the kind of food it serves play the biggest part, research has shown.
Soon, cleanliness, could also be a consideration with a new scheme make restaurant hygiene ratings public. In London, reports compiled by local hygiene inspectors will appear online and there will be a five-star award system, with certificates to be displayed on the restaurant wall.
Soon, cleanliness, could also be a consideration with a new scheme set to make restaurant hygiene ratings public. In London, reports compiled by local hygiene inspectors will appear online and there will be a five-star award system, with certificates to be displayed on the restaurant wall.
The pilot scheme, provisionally titled Scores on the Doors, is being coordinated by the Food Standards Agency, and will extend to Scotland and the East Midlands. Details of restaurants in the capital will go online from April next year.
The pilot scheme, provisionally titled Scores on the Doors, is being coordinated by the Food Standards Agency, and will extend to Scotland and the East Midlands. Details of restaurants in the capital will go online from April next year.
Some businesses spend money on the front but don't worry too much about what goes on behind the scenes Rick MasonEnvironmental health officer From the swishest eateries, through the High Street sandwich shop, down to the local takeaway, and even supermarkets, environmental health reports will be laid bare. Mice and all.
Some businesses spend money on the front but don't worry too much about what goes on behind the scenes Rick MasonEnvironmental health officer From the swishest eateries, through the High Street sandwich shop, down to the local takeaway, and even supermarkets, environmental health reports will be laid bare. Mice and all.
It follows similar schemes in the US, Canada and New Zealand plus home-grown ones like Leicester's "SmileSafe" rating - another model being tested - where a smiley, or not-so-smiley, face is displayed in restaurants.
It follows similar schemes in the US, Canada and New Zealand plus home-grown ones like Leicester's "SmileSafe" rating - another model being tested - where a smiley, or not-so-smiley, face is displayed in restaurants.
For years, such hygiene reports were kept confidential from the public. The recent Freedom of Information Act has changed that - allowing anyone to access data held by public bodies. But a 20-day waiting time for results somewhat crushes the spontaneity of dashing out for a bite to eat.
For years, such hygiene reports were kept confidential from the public. The recent Freedom of Information Act has changed that - allowing anyone to access data held by public bodies. But a 20-day waiting time for results somewhat crushes the spontaneity of dashing out for a bite to eat.
The FSA hopes that inter-restaurant peer pressure will prompt eateries to display their rating. And the theory runs that if environmental health data is made so public, it can only push it up the priority list.
The FSA hopes that inter-restaurant peer pressure will prompt eateries to display their rating. And the theory runs that if environmental health data is made so public, it can only push it up the priority list.
London restaurants will be given star ratings based on factors like food hygiene and handling practices, how good the management are and how structured, or ramshackle, the place is. It will take up to 18 months for all restaurants to be rated.
London restaurants will be given star ratings based on factors like food hygiene and handling practices, how good the management are and how structured, or ramshackle, the place is. It will take up to 18 months for all restaurants to be rated.
Before heading out to eat, diners will be able to check their destination - by restaurant name, by area and, eventually, by cuisine type.
Before heading out to eat, diners will be able to check their destination - by restaurant name, by area and, eventually, by cuisine type.
If the restaurant has a bad day when the inspector comes calling, says, environmental health officer Rick Mason, involved in setting up the London scheme, that's just "tough". Restaurants will have two weeks to appeal any decision, however.
If the restaurant has a bad day when the inspector comes calling, says, environmental health officer Rick Mason, involved in setting up the London scheme, that's just "tough". Restaurants will have two weeks to appeal any decision, however.
NYC's golden apples
NYC's golden apples
For consumer watchdog Which?, the idea cannot come soon enough. Its research in March found 97% of people wanted this information to be made public. And it hopes the FSA will decide which scheme - online rating or on-the-wall certificates - works best, and back it, as soon as possible.
For consumer watchdog Which?, the idea cannot come soon enough. Its research in March found 97% of people wanted this information to be made public. And it hopes the FSA will decide which scheme - online rating or on-the-wall certificates - works best, and back it, as soon as possible.
US guides tell you where to avoid the cockroaches
US guides tell you where to avoid the cockroaches
"Consumers are in the dark," says Which? chief policy adviser Sue Davies. "People travel around the country so it's important there's a consistent national scheme."
"Consumers are in the dark," says Which? chief policy adviser Sue Davies. "People travel around the country so it's important there's a consistent national scheme."
But how much can these websites and reports really tell the diner?
But how much can these websites and reports really tell the diner?
Evidence from abroad, like the New York scheme, show a great deal. Ever wondered how that restaurant once visited in Manhattan fares? It is on the website. The site has "alerts" to highlight truly bad and "Golden Apples" for those with excellent standards.
Evidence from abroad, like the New York scheme, show a great deal. Ever wondered how that restaurant once visited in Manhattan fares? It is on the website. The site has "alerts" to highlight truly bad and "Golden Apples" for those with excellent standards.
If nothing else, they are a fascinating read, and, for example, diners heading for the White Plains Road, in the Bronx, are advised to avoid some restaurants for their rife cockroaches and absent hand-washing facilities outside staff loos.
If nothing else, they are a fascinating read, and, for example, diners heading for the White Plains Road, in the Bronx, are advised to avoid some restaurants for their rife cockroaches and absent hand-washing facilities outside staff loos.
But how much attention will people in Britain pay to this information? Even the FSA's research shows punters trust their own judgement. Surely we instinctively know if somewhere is dodgy?
But how much attention will people in Britain pay to this information? Even the FSA's research shows punters trust their own judgement. Surely we instinctively know if somewhere is dodgy?
Environmental health officers say it should help customers avoid the worst cases they see... "particularly bad infestation of cockroaches, rats and mice. Extremely bad handling practices of raw and cooked meats".
Environmental health officers say it should help customers avoid the worst cases they see... "particularly bad infestation of cockroaches, rats and mice. Extremely bad handling practices of raw and cooked meats".
"Some businesses spend money on the front but don't worry too much about what goes on behind the scenes," says Mr Mason.
"Some businesses spend money on the front but don't worry too much about what goes on behind the scenes," says Mr Mason.
Information indigestion
Information indigestion
Many restaurateurs welcome the idea but fear it may baffle would-be diners, scaring them off with too much detail.
Many restaurateurs welcome the idea but fear it may baffle would-be diners, scaring them off with too much detail.
"It's probably a good thing," says Peter Harden, co-editor of Harden's guides to London and UK restaurants. "Knowing that the customers are going to get this information will move it up the priority scale, particularly for the chain restaurants."
"It's probably a good thing," says Peter Harden, co-editor of Harden's guides to London and UK restaurants. "Knowing that the customers are going to get this information will move it up the priority scale, particularly for the chain restaurants."
No outlet will escape the public gaze
No outlet will escape the public gaze
Worryingly, however, he says mice and cockroaches are a common kitchen staple - "especially in London, a vermin-infested rat-hole". Their presence may shock a naive diner, but it is how the restaurant deals with the problem that is crucial.
Worryingly, however, he says mice and cockroaches are a common kitchen staple - "especially in London, a vermin-infested rat-hole". Their presence may shock a naive diner, but it is how the restaurant deals with the problem that is crucial.
If the online detail and the baffling stars on the wall are too much, he says, perhaps the traditional approach to gauging a restaurant is best, he suggests.
If the online detail and the baffling stars on the wall are too much, he says, perhaps the traditional approach to gauging a restaurant is best, he suggests.
"It's an old adage, and not perfect, but the states of the loos are a very good test. If they're not organised enough to keep the loos clean, it tells you all you need to know about their hygiene."
"It's an old adage, and not perfect, but the states of the loos are a very good test. If they're not organised enough to keep the loos clean, it tells you all you need to know about their hygiene."
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