Rerum Ingredients

Nottingham

Heads up: Rerum Ingredients no longer shows up in the latest Food Standards Agency data for Nottingham City. It may have closed, changed its name or moved. The rating below is the last one the FSA published for it.

Food hygiene rating Awaiting inspection

Awaiting inspection

Rerum Ingredients in Nottingham is awaiting inspection from a food safety officer.

What does this rating mean?

Rerum Ingredients in Nottingham is awaiting inspection by a food safety officer. This usually means the business has recently opened, changed owner, or requested an inspection. Check back soon.

Where is it?

Unit 10 Heathcoat Building, Nottingham Science And Technology Park,
University Boulevard,
Nottingham,
NG7 2QJ

Rerum Ingredients Hygiene Rating - Awaiting Inspection

This is the official Food Standards Agency hygiene badge for Rerum Ingredients. The data is published by the FSA under the Open Government Licence.

Who inspects Rerum Ingredients?

Food hygiene at Rerum Ingredients is inspected by Nottingham City, the local authority responsible for this area. You can reach them at http://www.nottinghamcity.gov.uk/foodsafety or [email protected].

Questions about Rerum Ingredients

What is Rerum Ingredients’s food hygiene rating?

Rerum Ingredients in Nottingham is awaiting inspection from a food safety officer.

When was Rerum Ingredients last inspected?

Rerum Ingredients was last inspected by Nottingham City on 16 February 2022.

What do the food hygiene scores mean?

The rating combines three checks made on the day of the inspection: how hygienically food is handled, the cleanliness and condition of the premises, and how confident the inspector is that management will keep standards up. A higher overall score, from 0 up to 5, means fewer problems were found.

Has Rerum Ingredients closed down?

Rerum Ingredients no longer appears in the latest Food Standards Agency data for Nottingham City, which usually means it has closed, changed name or moved. The rating shown here is the last one the FSA published for it.