Food Safety Rating Program. Guidelines for City of Salisbury

Transcription

1 Food Safety Rating Program Guidelines for City of Salisbury

2 Introduction High standards of food hygiene and safety in conjunction with ongoing compliance of the Food Safety Standards continue to be key objectives for regulators, businesses and consumers. The City of Salisbury has developed a proactive program to assist and encourage businesses to meet not only the minimum food safety standards, but to implement management systems to ensure best practice food hygiene and safety. The program is based on similar systems of scoring food business inspections that is being undertaken in the United Kingdom, US and Canada. The program is initially focused on a small pilot group of businesses. The pilot group will consist of restaurant, hotel and cafe businesses that have seated dining with a liquor licence. The pilot group will enable the program to be tested to ensure it will be effective and appropriate and may be subject to change following consultation and evaluation. It is envisaged that the program will include in the near future the majority of businesses in the food retail sector including hotels, cafes, restaurants, deli s, takeaways, bakeries, pizza bars etc that are considered high or medium risk. The program is unlikely to include manufacturers, family day care, low risk or negligible risk premises. Program Overview The proactive and voluntary food safety rating program at the City of Salisbury aims to encourage and reward businesses to meet a higher level of hygiene, best practice and business excellence over and above the minimum Food Safety Standards requirements. Businesses proactively participating in the program will have the opportunity to proudly display and advertise their commitment to food hygiene and best practice to their consumers. The program will provide a mechanism for Council officers to work in a greater educational capacity to ensure that businesses can achieve maximum public health outcomes. Businesses achieving high standards of food safety will have the opportunity to display both a certificate and a sticker on the food premises to promote to consumers their commitment to food safety and allow the consumer to be better informed about the compliance and hygiene of the premises. The inspection scores and results allow the food business to directly identify any non conformance or areas for improvements to ensure they are able to achieve the highest score. The results from the inspection and the inspection method used will be a transparent process with the business and will proactively enable the Council s Environmental Health Officer to directly consult with the business. Benefits of the Scheme and Business Incentives The program aims to deliver a number of key outcomes in food safety and hygiene for business proprietors, consumers and regulators. The benefits and incentives of the scheme are as follows: 1. Provide recognition and reward food businesses for a high level of compliance with the ANZFA food safety standards. 2. Encourage businesses to implement non compulsory food safety management systems to promote self regulation and best practice food safety and hygiene. 3. Enable consumers to have a greater awareness of a food businesses commitment to food hygiene and create consumer confidence. 4. Ensure food businesses have better outcomes and a greater awareness in food safety and hygiene. What Does the Star Rating System Mean? The inspection process will follow a standard inspection format, refer to Appendix 1. The inspection will be based on three main components being: 1. Food Safety Practices and General Requirements (Food Safety Standard 3.2.2) 2. Food Premises and Equipment (Food Safety Standard 3.2.3) 3. Food Safety Management Systems (non compulsory Food Safety Standard 3.2.1)

3 All non conformances represent a failure in a specific requirement of the Australia New Zealand Food Standards Code Food Safety Standard or Each business begins the inspection process with a score of 100. The scoring process involves points being removed from the total score for each non compliance against the requirements of the Food Act 2001 and compulsory food safety standards. Different scores will be recorded against any non conformances based on minor or major significance. Minor the issue identified is considered to be a breach of the standards, however can be easily remedied, only of a small nature or only representative of a small part of the business. Minor breaches will result in a score reduction of two points. Major the issue identified is considered to be a breach of the standards; however has been identified as being an issue requiring significant remediation or is consistently breached in the business or is on a large scale. Major breaches will result in a score reduction of five points. Serious Non Conformance - posses an immediate risk to health and has a high likelihood it will result in the food being rendered unsafe or unsuitable. These non conformances will result in further formal action being taken which may include an improvement notice, expiation or prosecution. Serious non conformances will result in a reduction of 50 points. The five star rating can only be achieved if the food business has an effectively implemented food safety management system. Therefore if no food safety management system is implemented the maximum rating a business can achieve is four stars for total compliance with the food safety standards. If a serious non conformance is observed, the business will receive no stars and is likely to receive an expiation notice for the offence or an improvement notice. Stars Description Score 5 Stars Very high standard of compliance with Food Safety Standards with an effectively implemented food safety management system 4 Stars Good standard of compliance with the Food Safety Standards with no major non conformances 3 Stars General compliance with Food Safety Standards with improvements required. 2 Stars General compliance with Food Safety Standards, with key areas of improvement required 1 Star Poor level of compliance with significant improvements required to meet compliance with Food Safety Standards No stars Serious non compliances Legal Notices required or closure <70 or serious non compliance Food Safety Management Systems The program proactively encourages businesses to implement food safety management systems to achieve the maximum five star rating. Food safety management systems will involve the implementation of a food safety program specifically tailored to your business activities. Food safety programs are currently not a requirement under the South Australian Food Act 2001 unless your business primarily serves food to vulnerable populations such as nursing homes, childcare centres or hospitals. Food safety programs are considered to be best practice for the management of food safety issues within a business. The contents of a food safety program usually include: Systematically examining all food handling operations to identify the potential hazards that may exist in a food business. Written documentation to control food safety hazards Records of food safety activities which may include cool room temperatures, daily cleaning schedules, delivery temperatures, pest control, maintenance, cooking temperatures etc. Records from your food safety program should be maintained onsite and available for review during the inspections process. Records should be kept for the period between routine

4 inspections. If records are unavailable during the inspection, your food safety management system will not be assessed and a five star rating may not be achievable. Costs to Business The program can be implemented with no additional costs from Council to the business. Determining the First Rating for a Business or New Proprietor Each business must be inspected on two separate occasions to determine the initial rating of the food business. An initial or introduction inspection is undertaken by appointment with the business proprietor, whereby an Environmental Health Officer will provide advice and discuss the objectives of the program and food safety management system. During this inspection the business will be rated and any key areas for improvement will be clearly explained to the business. Following this initial rating, the business will be provided with an opportunity to address any non conformances, implement a non compulsory food safety program, undertake staff training, maintenance and repairs etc. Following an agreed timeframe to address any key area of improvement, a second inspection will be negotiated; however the second inspection will be a random and unannounced inspection. Following the outcome of the second inspection, the business will be awarded with the final rating which will be valid until the next routine inspection in six month s time. The food business rating is not transferable to a new business proprietor. If a new proprietor manages the business then they must undergo two consecutive inspections prior to receiving an official business rating. Inspections Frequency All food premises are currently inspected in line with Council s Food Act 2001 Inspection Fees Policy. The inspection frequency is based on a risk rating together with compliance history. Risk Classification Starting Point Minimum Frequency Maximum Frequency Low 12 months 24 months 12 months Medium 9 months 18 months 3 months High 6 months 12 months 3 months Generally hotels, cafes and restaurants are considered to be a high risk food business and inspections are usually conducted every six months or are reduced to 12 months if two consecutive satisfactory inspections have been undertaken. As part of the pilot for the food premises rating program, all premises will be inspected on a six monthly basis or twice per year. The Council s fees policy will still apply and if your business is currently on a 12 monthly frequency you will only be invoiced for one fee per year. If your business is currently on a six monthly schedule for inspection, you will still be inspected and invoiced every six months. Therefore all businesses will continue to be invoiced in line with Council s Inspection Fee Policy, however every business will be inspected on a six monthly basis. Promotional stickers and certificates will only be valid for the period between the scheduled inspection frequencies and can not be displayed by any food business beyond that date. Stickers and certificates displayed will be removed at the time of the routine inspection. New stickers and certificates will be issued following a further routine inspection. Revocation of Food Premises Ratings Businesses must maintain food safety standards and are encouraged to improve standards following the inspection. If justified complaints or other inspections are undertaken that determines the food business is not maintaining the standards required for their current star rating, Council reserves the right to remove any promotional sticker, certificates or website publications regarding the business rating. The food premises rating for a business is not transferable to a new business proprietor. New proprietors are required under the Food Act 2001 to notify Council and a new inspection rating will be determined for the business.

5 The stickers and certificates will remain the property of the City of Salisbury. Rating Reassessments Following your routine assessment and after your rating has been determined, it is only altered during the next routine inspection. If serious or major non compliance are observed during the inspection process, follow-up inspections will be undertaken to ensure the business is compliant with the Food Safety Standards but the initial rating will remain the same. It is essential that routine food inspections are undertaken on a random and unannounced basis and the rating program provides an assessment of a business compliance at a point in time. The programs objective is to reward businesses for sustained compliance and best practice rather than short term or temporary compliance. In the event that a business is determined to improve their compliance rating, they can request a new assessment to be undertaken, however this can only occur after a three month period and will be undertaken on a random and unannounced occasion. All requested rating reassessments will be invoiced in line with Council s Inspection Fees Policy. Appeals The ratings are determined by professionally qualified Environmental Health Officers undertaking the inspections based on standard methods. If there is a dispute about the rating of a food business, written correspondence can be submitted to the Council s Environment Health Assessment Unit for review. Display of Stickers, Certificates and Website Promotion The program is voluntary and it is not a requirement to display stickers or certificates at the food premises. It is recommended that food businesses display stickers and certificates on the door or window of the premises to ensure they are in a visible place for the public and customers to view. The promotion of a businesses rating on Council s website is voluntary and the business proprietor will be required to provide written permission for their food business rating to be published on the City of Salisbury s Council website. The food business ratings program remains the property of the City of Salisbury. All stickers and certificates can be removed and retained by Council s officers following a change in the business rating due to a justified complaint, unfavourable inspection or any other reason that would determine the rating is not current or accurate. As business ratings can be varied following complaints and re-inspections to ensure the accuracy of information, businesses can not use their rating for any other promotional activities. All logos and symbols can not be reproduced and the stickers, certificates and Council s website are the only form of promotion the business can use for their achievements in this program. Further Information The City of Salisbury Environmental Health Officers can provide advice and support regarding the program and food safety management systems to support your business. For further information, please contact the City of Salisbury Environmental Health Section on

6 Appendix 1 Food Safety Inspection Assessment Food Safety Rating - Inspection Assessment Business Name Manager / Proprietor Premises Address Business Phone Reference Number Date Time Officer / Minor Major / Minor Major Receival Maintenance 1 Protection from contamination 31 Fixtures, fittings in good repair 2 Identifiable / traceable / recall 32 Utensils in good repair 3 Temperature control 33 Walls (sealed, impervious, cleanable) 34 Floors (sealed, impervious, cleanable) Storage 35 Ceilings (sealed, impervious, cleanable) 4 Protection from contamination 36 Ventilation (sufficient) 5 Stock rotation / use by 37 Lighting (appropriate, covers) 6 Temperature control 38 Contact surfaces (impervious, cleanable) Processing Premises 7 Safe and suitable food 39 Handwashing facilities (condition, designated) 8 Likelihood of contamination 40 Handwashing facilities (soap, paper towel) 9 Cooking process 41 Personal storage facilities 10 Time and temperature control 42 Toilet facilities (clean, airlock, handbasin) 11 Cooling 43 Pest control (measures to prevent & eradicate) 12 Reheating (>60 0 C) 44 Water supply (potable) 45 Sewerage and Wastewater (disposal) Display 46 Waste (contained, enclosed, external area) 13 Protected from contamination 47 Transport vehicles (structure / cleanliness) 14 Temperature control 48 Temperature Measuring (thermometer) 15 Counter enclosed 16 Self service (supervised, protected) Food Safety Management System 49 Adequate food safety program implemented Transport 50 Records (temperature, cleaning, training) 17 Protected from contamination 18 Temperature control Serious Food Safety Risk 51 Serious risk identified Disposal 19 Food kept separate Total Scores Number Score 20 Recall plan (manufacturer / wholesaler) Minor non conformances Major non conformances Food Handers Serious non conformances 21 Cleanliness / clothing / jewellery 22 Prevent unnecessary contact FINAL SCORE (100 less total score) 23 Handwashing technique 24 Personal Hygiene (eating, coughing) 25 Staff skills, knowledge (training) STAR RATING Cleanliness 26 Premises (walls, floors, ceiling) 27 Fittings (ovens, canopy, shelving) 28 Equipment (containers, utensils) Further Action Nil Letter Notice Expiation Sanitising 29 Eating and drinking utensils Next Inspection / Reinspection 30 Contract surfaces (benches, boards) Date Signature of proprietor / staff Signature of Environmental Health Officer Minor Non Conformance 2 points Major Non Conformance 5 points Serious Non Conformance 50 points 5 stars , 4 stars 86 95, 3 stars 80 85, 2 stars 75 79, 1 stars 70 74

7 Appendix 2 Food Safety Management Systems The following list of websites provide good examples of food safety programs and further resources to assist your business in developing a tailored and suitable food safety management system. Information Foodsafe Department of Health SA Australian and New Zealand Food Authority safetystandardsaustraliaonly/ standard321/index.cfm Department of Human Services - Victoria mplates/service_retail.htm Comment Recommended food safety program template. Can be purchased from Environmental Health Australia and includes a training DVD. Provides detailed information and food safety templates applicable to childcare, aged care and hospitals. Food Safety Standard Food Safety Program. Food safety program templates for food service and retail sectors.