We all expect the owners of restaurants, pubs, shops and canteens to protect our health by keeping their kitchens clean and preparing food in a hygienic way.

Last week the Kent Messenger reported on the 19 Maidstone businesses which fell short of that and got a score of one or less by the Food Standards Agency (FSA). But what does it take for a business to be awarded full marks?

Happily, there are more than 425 eateries in the borough which have been given the top rating of five.

It reflects how food is prepared, cooked, re-heated, cooled and stored, plus the condition of the building and records kept to ensure hygiene is being maintained.

The Fish on The Green in Bearsted has had the top rating since it opened.

Head chef Peter Baldwin said storing fresh fish and cooking shellfish correctly were extremely important for the seafood restaurant.

He said: “A good hygiene rating is especially important since the introduction of the Scores on the Doors scheme because anyone can look at them. Any less than five is not an option for us.

“We have a lot of processes in place and paperwork, because it is not just about keeping the kitchen clean, it is about proving it. It takes a lot of work – I must wash my hands 100 times in one day.”

Another venue attaining the highest mark is The White Horse pub in London Road, with licensee Sandra Palmer keeping strict daily, weekly, bi-weekly and monthly cleaning schedules.

She said: “It’s important because you could give someone food poisoning which potentially could kill somebody. We are in a position of real trust and responsibility.”

The ratings aren’t limited to restaurants. The FSA rates catering companies to ensure school dinners and hospital meals are prepared safely.

Maidstone Hospital has achieved five stars since the scheme’s inception in 2007.

A spokesman said strict policies were in place, adding: “We’re responsible for feeding the most vulnerable at a time when their resistance may be very low.”

Sharon Smith, manager at Caterlink, which provides meals for pupils at St Simon Stock Catholic School, said the key was proper training.

She added: “It is about making staff understand procedures, such as correct storage and labelling. We do it on a daily basis so when the inspector comes it is no different from any other day.”

For the full list of five rated eateries, click here.