“Scores-on-the-Doors”

See our latest training for our new "Living with the Stars" - (How to improve your Star Rating)

Local Authorities are now carrying out inspections in relation to the new scoring system for catering hygiene standards.

This means that you will be awarded a score [from zero up to five stars].

Under the Freedom of Information legislation, this rating will be published for your customers to see!!

If you receive a low score, there is no immediate system of appeal in place and this means that your score will stand for up to two years before they review it – what impact could this have on your business?

Where will you lose points?

Your EHP will carry an in-depth inspection of your premises: -

•   Standards of cleanliness
•   Standards of personal hygiene
•   Preventing cross-contamination
•   Pest control
•   Proper storage – fridges, freezers, dry stores etc. etc
•   Adequate cooking facilities
•   Adequate means to chill food properly
•   A clear and effective labelling system
•   Proper stock control
•   Standards of equipment and structure
•   Standard of training
•   Competence of staff
•   Confidence in management
•   A detailed HACCP system
•   An adequate means of monitoring CCP’s
•   A comprehensive record of food safety

And many other standards.

A failure in any of these inspection criteria could result in your business losing points and receiving an unacceptable score rating.

 June 2008

WORKING WITH YOUR EHP [ENVIRONMENTAL HEALTH PRACTITIONER]

Your local EHP is appointed by the local authority to help enforce the law surrounding food hygiene and health and safety. 

What should you expect from an enforcement visit?

How can you be sure you are ready?

Be prepared!

Registration

By law, you must register your food business with the local authority.  This is a simple process but failure to do so could result in enforcement action being taken against you.

HACCP - Hazard Analysis and Critical Control Points. 

You must identify all the food hazards associated with your business and determine at what stages they may occur. 

You must implement ‘control measures’ to help reduce the risks associated with these hazards.

You must document your HACCP Programme and control measures – THIS IS NOW A LEGAL REQUIREMENT

Training

By law, you must ensure that your food handlers and other catering staff are trained to an adequate level.

You must ensure that this training is kept up to date and that you provide ‘refresher training’ in the interim.

In addition to food safety training, you are also required to provide specific training on HACCP to all relevant staff - THIS IS NOW A LEGAL REQUIREMENT

The Chartered Institute of Environmental Health provides internationally recognised training courses in food hygiene and health & safety.

 October 2007

Need help?

SAFAS is one of the country’s leading expert consultancies in food hygiene and health and safety.  We provide a comprehensive service to the catering industry and we are an Accredited Training centre for the Chartered Institute of Environmental Health.