Hygiene

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

Generally satisfactory

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

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.

Improvement necessary

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

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.

Good

Reasonable record of compliance. Technical advice available in-house or access to, and use of, technical advice from trade associations and/or from guides to good practice. Has satisfactory documented procedures. Able to demonstrate effective control of hazards. Has satisfactory documented food safety management system. Audit by Food Authority confirms general compliance with procedures. Good track record.