Hygiene

Hygienic handling of food including preparation, cooking, re-heating, cooling and storage.

Improvement necessary

Some major non-compliance with statutory obligations. Significant improvements required to prevent fall in standards.

Cleanliness and Facilities

Cleanliness and condition of facilities and building (including having appropriate layout, ventilation, hand washing facilities and pest control) to enable good food hygiene.

Generally satisfactory

Generally satisfactory compliance with statutory obligations and industry codes of recommended practice. Standards are being maintained or improved.

Management of Food Safety

System or checks in place to ensure that food sold or served is safe to eat, evidence that staff know about food safety, and the food safety officer has confidence that standards will be maintained in future.

Generally satisfactory

Satisfactory record of compliance. Access to and use of technical advice either in-house, from trade associations and/or from guides to good practice. Understanding of significant hazards and control measures in place. Making satisfactory progress towards a documented food safety management system/procedures commensurate with type of business. Satisfactory track record.