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.

Major improvement necessary

Major and widespread non-compliance with satisfy statutory obligations. Standards generally poor.

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.

Urgent improvement necessary

Poor track record of compliance. Little or no technical knowledge. No appreciation of hazards or quality control. No food safety management procedures. Poor track record.