In your business are..
-all food safety controls in place
-there no repairs outstanding (check last report)
-the premises and equipment clean
-all likely pests controlled
-Food Management System in place and working
-all people involved aware of the hazards & controls
-all food handlers trained according to their duties
-key personnel trained in HACCP
-complying or exceeding legal requirements?
this is a 5 or ‘Very Good’
Your premises will score a 5 or ‘Very Good’ if all the above factors are in place. The *Food Hygiene Rating Scheme specifies the standard to achieve for each category.
Take a few minutes to go around your business to see what needs doing. Here is a checklist a downloadable PDF ‘Monthly Food Hygiene Audit’ for you to get an feel for how things are. If you can’t easily solve some unsatisfactory points then maybe you need to overhaul your Food Management System or Safer Food Better Business.
Now is a great time to get your business into tip top shape before opening. A great time to replace the floor, rejig the kitchen to get a better layout, convert heavy equipment so they can be moved for cleaning, get the extraction systems (hoods and filters) overhauled and sort out the ceiling.
If you want help to get 5 stars or want to update your allergen safety protocols, training plan or staff training, get in touch, we are always happy to help.
*The Food Hygiene Rating Scheme, used by the local authority food safety officers, has very clear guidelines about what must be in place during the inspection to be awarded a 5 star rating. Check out the details on the Food Hygiene Rating Scheme on the Food Standards Agency website.
Don’t forget the newly issued Food Standards Agency reopening after Covid -19 checklist.
According to the Food Standards Agency ‘Reopening your food business after a period of closure will require some extra checks alongside your ‘normal’ daily opening checks. These will help to make sure that your business can restart safely. You will need to maintain your basic hygiene standards and recognise the areas where greater attention will be required.’