Food Safety Assessment Grading Guide

Transcription

1 Food Safety Assessment Grading Guide A Guide to assist food premises operators achieve very good or excellent grades under Council s risk-assessment based food inspections. Prepared By: Environmental Health Hastings District Council Lyndon Road East Hastings 4122 Contact Details: Phone: Fax: Postal Address: Private Bag 9002 Hastings Trim Ref: REG

2 CONTENTS CONTENTS Introduction... 3 Grading Assessment Form... 3 Grading Assessment... 4 Grading... 6 Registration Fee... 6 Conduct and Practices... 7 Premises... 9 Cleaning and Sanitising Training Summary of Records to be Kept Common Faults TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 2 of 12

3 INTRODUCTION This booklet has been produced by the Environmental Health Officers (EHO s) of Hastings District Council to assist food premises operators to achieve very good or excellent grades under Council s risk-assessment based food inspections. It outlines the basic items that the Officers will be looking for during their food premises inspections. The booklet is intended as a guide only and is not a manual on food safety. It does not cover all the legislative requirements of the Food Hygiene Regulations You are encouraged to discuss your grading with your Environmental Health Officer, however they will have the final say in deciding the premises grading. GRADING ASSESSMENT FORM Inspection of food premises will be made using the checklist assessment form below. There are four main categories that are looked at under the assessment system. These are conduct and practises; premises; cleaning and sanitising; and training. Details of these categories are more fully explained on pages 7 to 11 of the guide. HASTINGS DISTRICT COUNCIL FOOD SAFETY ASSESSMENT Trade Name... Postal Address... Type of Premises... EHO... Person in Charge... Date... CONDUCT AND PRACTICES Criterion / Comments Required Notices First Aid Kit (up to date) Occupiers Duties WHB maintenance Vermin/Insect controls Refrigeration (load) Food Storage Food Protection Temperature monitoring Suitable clothing Refuse Disposal Dish/glass washing SCORE../5 PREMISES Criterion / Comments Floors (coving, cleanable) Walls (undamaged, clean) Ceilings (clean, cleanable) Lighting (bright, cleanable) Ventilation (sufficient) Space (adequate) Changing facilities (no. s) Toilet facilities (functional) SCORE../5 TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 3 of 12

4 PREMISES Criterion / Comments Wash hand basin (no. s) Plumbing (enclosed) Hot water supply Sewerage / Grease trap Yard area General CLEANING AND SANITISING Criterion / Comments General Cleanliness Surfaces and Equipment Appliances and surrounds Written cleaning schedule Effective sanitisers used Record of cleaning Record of GT service TRAINING Number of Staff Number of Staff trained in food Hygiene (either site certificate or retain on file) Percentage of workers trained in Food Safety to NZQA or equivalent level Supervisor trained to appropriate NZQA level or equivalent in Food Safety SCORE../5 SCORE../5 SCORE /5 GRADING ASSESSMENT At the time of inspection, each of the categories of conduct and practises, premises, cleaning and sanitising and training will be assessed and receive a score out of 5. A guide on how these scores will be decided is outlined below. In addition, where poor food hygiene practises are found, this will also be reflected in final score given for the category. 1. CONDUCT AND PRACTICES i) Premises that have a food safety program or management systems with records in place, have good food hygiene practises and show full compliance with the items outlined under conduct and practise will generally receive a score of 5. ii) Premises that showing nearly full compliance with the items outlined under conduct and practise, have good hygiene practises but don t have a food safety programme will receive generally receive a score of 4. iii) Premises that largely comply with the items outlined under conduct and practise, have good hygiene practises but don t have a food safety programme will generally receive a score of 3. iv) Premises that show moderate compliance with the items outlined under conduct and practise, have good hygiene practises but don t have a food safety programme will receive generally receive a score of 2. v) Premises that show poor compliance with the items outlined under conduct and practise, have good hygiene practises but don t have a food safety programme will receive generally a score of 1. vi) Premises found to be contaminated with serious breaches of conduct and practice will receive a score of zero. TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 4 of 12

5 2. PREMISES i) Premises that show full compliance with the premises category and are in all respects suitable for the purpose for which they are being used will generally receive a score of 5. ii) Premises that are nearly fully compliant with the premises category and are in all respects suitable for the purpose for which they are being used will generally receive a score of 4. iii) Premises that are largely compliant with the premises category and are in all respects suitable for the purpose for which they are being used will generally receive a score of 3. iv) Premises that show poor compliance with the premises category and are not are in all respects suitable for the purpose for which they are being used will generally receive a score of 2. v) Premises that require critical items of work or premises that show low compliance with the premises category will generally receive a score of 1 or zero. 3. CLEANING AND SANITISING i) Premises that have an excellent overall standard of cleanliness with documented cleaning schedule and records will receive a score of 5. ii) Premises that have a good standard of cleanliness with documented cleaning schedule will receive a score of 4. iii) Premises that have a good standard of cleanliness with no documented cleaning schedule will receive a score of 3. iv) Premises that have a moderate standard of cleanliness with documented cleaning schedule will receive a score of 2. v) Premises that have a moderate standard of cleanliness with no documented cleaning schedule will receive a score of 1. vi) Premises found to be contaminated with serious breaches of cleaning and sanitising will receive a score of zero. 4. TRAINING i) Premises that have more than 80% staff trained to the appropriate level including supervisor(s) will receive a score of 5. ii) Premises that have more than 65% staff trained to the appropriate level including supervisor(s) will receive a score of 4. iii) Premises that have more than 50% staff trained to the appropriate level including supervisor(s) will receive a score of 3. iv) Premises that have more than 30% staff trained to the appropriate level including supervisor(s) will receive a score of 2. v) Premises that have more than 20% staff trained to the appropriate level including supervisor(s) will receive a score of 1. vi) Premises that have less than 20% staff trained to the appropriate level including supervisor(s) will receive a score of 0. (If the conduct and practises score plus the cleaning and sanitising score is equal to or less than four then the training score is zero regardless of the proportion of staff who have been trained in Food Hygiene. If the manager or supervisor is not trained then the maximum rating is 3). TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 5 of 12

6 GRADING The premises grading is arrived at by adding the scores that were received from the grading process outlined above. To achieve an excellent grade a premises must score at least 4 in each category and have an inspection rating of To achieve a very good a premises must score at least 3 in each category and have an inspection rating of Premises that score between 6-11 are not graded and premises that score between 1-5 are ungraded (high risk). REGISTRATION FEE To work out the registration fee, the risk rating for premises must be firstly established. This is done by taking into account the Category of Establishment (see table A) and the Activity Rating (see table B). These are combined to give the Risk Rating of Premises (as shown in table C). For example a bakery making products such as pies will receive a C risk rating. TABLE A Category of Establishment Small Medium Large Very Large Fruit and Vegetables; Service Stations; Dairies Butchers; Delicatessens; Bakeries; Takeaway/Fish shops; Cake Kitchens; Eating Houses (under 60 seats); Small Superettes Eating Houses (over 60 seats); Hotels & Large Taverns; Small Manufacturers (wholesale); Medium Supermarket (<3 specialty areas) Large Manufacturer; Large Supermarket (4 + specialty areas) TABLE B Activity Rating Weighting Very High High Medium Medium Low Low Activity Manufacture & heat treatment (cooking) of readily perishable foods Manufacture & preparation (excluding head treatments) of readily perishable foods except milkshakes and ice-creams Sale & storage of readily perishable foods Manufacture & preparation of foods that are not readily perishable Sale & storage of foods that are not readily perishable TABLE C Risk Rating of Premises Category V. High High Medium Med/low Low Small B B B A A Medium C C B A A Large C C B B B Very Large D D C C B The registration fee is determined by combining the Risk Rating of the premises with the premises grading. TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 6 of 12

7 Refer to the Fees and Charges Schedule on Council s website or contact the Customer Services Team for registration, administration and inspection fees - Please note that all new applications are also subject to a Document Management Fee. CONDUCT AND PRACTICES A breakdown of the requirements of conduct and practices category is given below. Required notices to be displayed The premises certificate of registration. A notice advising workers to wash their hands. A notice advising no smoking. A notice advising that Dogs are not permitted on these premises. First aid kit A first aid kit containing clean water proof dressings and antiseptic cream. The box shall be marked First Aid. Occupier s duties The premises are to be cleaned sufficiently often and at regular intervals. No animal is permitted on the premises. All appliances (including benches, tables, trolleys and other furniture) that come into direct contact with food are cleaned sufficiently often and regularly. Wash-hand basin maintenance Every wash-hand basin is to be provided with a nail brush, soap (or adequate supply of detergent), single service clean towels. Wash-hand basin(s) are to be maintained in good repair and a clean condition All wash-hand basins shall have piped to them hot and cold running water. Vermin/ Insect Control Premises to be free from birds, vermin and insects A vermin control programme to be in place. Refrigeration Premises to have sufficient cold store rooms or refrigerated cabinets to provide satisfactory refrigeration of readily perishable foods. Refrigerator units used for the storage of readily perishable food sale are to maintained no more than 4 C (2 C for raw meat and fish). Refrigerators to be equipped with a thermometer. Refrigerators to be defrosted frequently to maintain refrigeration efficiency. All open display cabinets forming part of the unit shall have the product load line designated by a mark showing the highest level at which food should be stored. TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 7 of 12

8 Food Storage Food to be kept clean, free from contamination, protected from damp, foul odours, and as far as practicable against birds, vermin, insects and dust. Food to be stacked and placed so as not liable to be contaminated by contact with raw food, pet food, fish bait or any other article. All readily perishable food shall be stored at a temperature that will protect it against deterioration and spoilage. All food to be sold by retail in a frozen condition shall: Before being displayed for sale, have been maintained in a wholesome condition at or below a temperature of -18 C; while being displayed for sale, be maintained in a wholesome condition at or below a temperature of -12 C, and shall not at any time have been refrozen after thawing. All areas used or for the storage of food to be of adequate size to enable orderly storage, and constructed so as to be readily cleaned and so as to protect the food from birds, vermin, and insects and be a minimum of 200 millimetres above the floor. All food stored in bulk shall be stored in an orderly fashion, and shall be placed so as to facilitate inspection and the detection of birds, vermin, and inspections. Food Protection Food shall not be brought into contact with any material that is not clean. Food when wrapped shall be wrapped in new, unused paper. Food to be protected from contamination from any preparations and substances that may cause poisoning. No person shall store, display, or exhibit, for sale, in any food premises, any unwrapped food that is ordinarily consumed in the state in which it is sold, unless the food is adequately protected against contamination by customers and all other sources by means of an effective and easily cleaned cabinet, display case, container, or cover, or other protective equipment, system, or device. No food shall display or deposit for sale at a lower level than 450 millimetres above the ground in any street, open space, or other place to which the public have access, unless the food is adequately protected against pollution by dogs. Food for delivered for sale shall be protected from rain and any contamination. Temperature Monitoring Temperatures of all refrigerators and cool stores that are used to store perishable foods to be recorded twice daily. Clothing and behaviour of workers Staff person involved in food handling sale shall wear a light-coloured, outer overall, or a light-coloured smock worn or apron. Effective hair restraints should be worn where necessary. The clothing specified above shall not be worn away from the premises, and shall be stored in a suitable cupboard or locker when not in use. (This shall not apply to partially exempted premises or occasional food premises, or to the drivers of vehicles engaged in the delivery of food). Every occupier of registered premises shall ensure that at least 1 set of protective clothing is provided each week for every worker engaged in the premises, and that the garments and aprons are laundered as frequently as is necessary to maintain them in a satisfactory condition of cleanliness. Every person engaged in the manufacture, preparation, packing, handling, or servicing of food for sale, or the sale of food, shall when so engaged, keep their hands and their body and clothing clean and before commencing work, and on every occasion after using any toilet and before resuming work, wash their hands thoroughly. Workers engaged in the manufacture, preparation, packing, handling, or service of food for sale, or in the sale of food, shall keep finger nails short and clean. TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 8 of 12

9 Refuse Disposal Refuse to be stored in containers in a nuisance free manner. Dish/glass Washing Dish washers are required to be tested every six months and records kept. PREMISES A breakdown of the requirements of premises category is given below. Floors Food preparation and servery areas to have smooth, impervious floor surfaces in a good standard of repair. Walls Food preparation and servery areas to have smooth, impervious wall surfaces in a good standard of repair. Ceilings Food preparation and servery areas to have smooth, impervious ceiling in a good standard of repair. Lighting The premises to be provided with bright lighting to enable effective cleaning and inspection. Ventilation Ventilation to be provided to maintain comfortable conditions for persons in the premises. The ventilation shall be adequate to prevent excessive heating and to prevent condensation the floors, walls, and ceilings. Mechanical ventilation systems to discharge air in a manner that does not create a nuisance. Canopies, air ducts, fans shall be easily cleanable to prevent grease and condensate build up. Space The premises shall contain sufficient floor space to enable every person working carry out his work efficiently and to allow easy access for cleaning. there to Changing facilities Provide adequate and suitable lockers or other facilities for the storage of located to prevent contamination of food. Toilet facilities Clean and well maintained. Wash hand basins to have soap, nailbrushes and single use towels. Wash hand basin The premises shall be provided with wash-hand basins for the use of the workers at a ratio of one basin to ten workers or part thereof. Every wash-hand basin to be installed as near as may be practicable to the parts of the premises where the workers for whose use it is intended. (Six metres maximum). Plumbing Plumbing fixtures to be maintained at a good standard and free from leaks. Hot water supply Premises to an adequate supply of hot water. TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 9 of 12

10 Water supply The premises shall be provided with an adequate supply of clear, wholesome water. Sewerage/Grease trap Premises to be provided with sufficient and suitable drains to depose of waste. The grease trap is to be regularly cleaned. Yard area Yard area to be tidy and clean. Yard area to free from accumulation of rubbish and unnecessary items. General The premises shall be well constructed and in good repair. As far as practical they shall offer no entrance or harbourage for rodents. CLEANING AND SANITISING A breakdown of the requirements of cleaning and sanitising category is given below. General cleanliness The whole of the premises shall be maintained in a good, clean, and tidy condition, and free from any accumulation of boxes, tins, rubbish, or other material that may harbour vermin or insects or may become offensive. The drainage system should be in good working order, condition, and repair. Any structural alterations, repairs, renovations, plumbing, or drainage work that may be undertaken or required shall be carried out without unnecessary delay. Surfaces and Equipment All food contact surfaces and food storage utensils in any such place that are liable to come into direct contact with moist or readily perishable food after each occasion on which they are used, be scrubbed clean with hot water and a suitable detergent and bactericidal solution, and shall at the end of each working day be left in a thoroughly clean condition. All utensils used in the consumption of food (other than single service utensils); and containers used to contain moist food (other than new bottles and jars which are completely protected from contamination) to shall be cleaned and put into sanitary condition before and after every occasion on which they are used. All containers used to contain moist food shall, until they are so used, be stored in such a manner as to be completely protected from contamination; and All trays and containers that are to be used more than once shall, while not in use, be stored in such a manner as to protect them from contamination and be cleaned before and after every occasion on which they are used. All corks, crown seals, wads, and other capping devices that are used to close or seal food containers in such a way that the devices may come into contact with any food in the containers shall be new shall at all times be kept clean and before use, shall have been stored in such a manner as to have been protected from contamination. Food that is sealed in a container must be subjected to heat treatment sufficient to destroy all such micro-organisms sealed in it. Appliances and surrounds All appliances, containers, receptacles, shall be cleaned at such intervals as are necessary in order to keep them in clean condition. Written cleaning schedule A suitable cleaning programme should be developed and followed. This should be well documented, with staff being given written procedures to follow and the results should be audited by supervisors. TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 10 of 12

11 Effective sanitizers used There shall be provided and available at all times an adequate supply of soap, detergents, or similar cleaning agents, and brushes, brooms suction apparatus, or other suitable equipment, sufficient to enable regular and proper cleaning of the premises; and Adequate provision shall be made for separate storage space where tools, cleaning materials, equipment, appliances, and any other articles or materials that are not required for immediate use may be stored. Record of cleaning Daily records of cleaning to be kept. Record of Grease Trap service Record of when the grease trap is cleaned is to be kept. TRAINING A breakdown of the training category is given below. Training Staff to be trained in food hygiene in accordance with the requirements of the Hastings District Council Food Safety Bylaw. SUMMARY OF RECORDS TO BE KEPT Summarized below are the record keeping requirements for food premises. Please note that some of these requirements will not apply to all premises (e.g. not all premises will have a grease trap), 1.0 Written cleaning schedule A copy of the premises cleaning programme schedule and daily cleaning records. 2.0 Temperature keeping records Temperatures of all refrigerators and cool stores that are used to store perishable foods to be recorded twice daily. 3.0 Record of Grease Trap service A record of when the grease trap is cleaned is to be kept. 4.0 Dish/glass Washing Copies of Council s Dishwasher checklist. (Please note dishwashers are required to be tested every six months). 5.0 Training Names of staff members trained in food hygiene. The qualification they hold and a copy of the training certificate. COMMON FAULTS This self test check list shows the most common faults found during inspections that will affect premises grading. How does your premises rate? / REQUIREMENT Aprons Workers not wearing smocks/aprons over clothing when food is being prepared or handled for sale. TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 11 of 12

12 / Cleaning Cleaning Schedule Containers Cross Contamination Defrosting Dishwasher REQUIREMENT Flys/ Flyscreening Food On Non Cleanable Surfaces Food Storage Ice Cream Scoops Lights Maintenance Plumbing Poor Food Hygiene Practise Rodent Control Staff Training Storage Temperature Temperature Monitoring Thermometer Toilet Unnecessary Equipment Ventilation Wash Hand Basin Yard Area Surfaces not clean particularly in the following areas - behind or under equipment, grills on fans in coolrooms/ refrigerators, shelving surfaces, window sills, food storage containers, inside refrigerators/coolrooms, floor coving, ventilation hoods, refrigerator seals, light fittings. No written cleaning schedule. No daily records being kept to show workers are carrying out cleaning. Opened packets of ingredients not being stored in vermin/ insect proof storage containers with close fitting lids. Cooked food is not being stored above raw food in the refrigerator. Freezers not being regularly defrosted. Dishwashers and glass washers not tested every six months and records kept of test results. Damaged fly screens. Fly screens not being provided for doors and windows that are intended to left open for ventilation purposes. Flies in the premises. Storing food directly on cardboard. Unwrapped displayed food not adequately covered to protect it from accidental customer contamination. Ensure that dishes/ plates are not stacked directly onto food in the refrigerator, as this may result in the accidental contamination of food. Ice-cream scoops being stored in a container holding water. Lights not working in food/ servery areas. Poorly maintained surfaces e.g. floors, walls, ceiling, benches and shelves. Flaking paint work and bare unsealed timber surfaces. Damaged plumbing fixtures, leaking taps Defrosting readily perishable food at room temperature on bench tops or in sinks, cooling meat products in large containers with small surface areas, leaving readily perishable food at room temperature for long periods. No rodent control programme. Gaps/ holes in the premises that provide harbourage/ entrance for vermin. Staff not trained in accordance with the Hastings District Council Food Safety Bylaw. Storage areas not being maintained in a tidy condition. Unnecessary items such as paint tins and old equipment in storage areas. Refrigerators and cool store areas used to store perishable foods not being maintained at temperatures less than 4 C (2 C for raw meat). Readily perishable food on display being left at room temperature Temperatures of all refrigerators and cool stores that are used to store perishable foods not being recorded twice daily. Refrigeration equipment not being provided with thermometers. Storing of equipment used in association with the processing of food, such as aprons, in the toilet isolation compartment. Unnecessary equipment/ items in food preparation/ storage areas e.g. equipment that is no longer used. Poor ventilation resulting in staining of wall/ ceiling surfaces. Filters not in place after being cleaned No soap, nail brush or single service towels for the wash hand basin. Yard areas not being maintained in a clean and tidy condition. Unnecessary items stored in yard areas such as old equipment. TRIM Ref: REG Issue No: 02 / Date: 22 Aug 2012 Page 12 of 12