How are the Ratings Derived?
The star rating will be based on the sum of the numeric scores issued for:
A. Level of legal compliance: Food Hygiene and Safety
B. Level of legal compliance: The structure of the
premises
C. Confidence in management/control systems
The score bands for the star awards will be as follows:
| Star Rating |
|
Sum total of the scores given for the three score criteria |
| 5 Stars |
= |
0 to 5 |
| 4 Stars |
= |
10 to 15 |
| 3 Stars |
= |
20 to 25 |
| 2 Stars |
= |
30 |
| 1 Star |
= |
35 to 40 |
| 0 Stars |
= |
>40 |
For example: A premises which has 2 stars has a total score
of 30, which may consist of a score of 10 for hygiene compliance, 10 for structural
compliance and 10 for Confidence in Management/Control Systems
A. Hygiene and Safety Compliance (inc. food handling practices and procedures,
and temperature control
| Score |
Conditions |
| 0 |
High standard of compliance with statutory obligations and industry
codes of recommended practice; conforms to accepted good practices in
the trade. |
| 5 |
High standard of compliance with statutory obligations and industry
codes of recommended practice, minor contraventions of food hygiene regulations.
Some minor non-compliance with statutory obligations and industry codes
of recommended practice. |
| 10 |
Some non-compliance with statutory obligations and industry codes of
recommended practice. Standards are being maintained or improved. |
| 15 |
Some major non-compliance with statutory obligations - more effort required
to prevent fall in standards |
| 20 |
General failure to satisfy statutory obligations - standards generally
low. |
| 25 |
Almost total non-compliance with statutory obligations. |
B. Structural Compliance (including cleanliness, layout, condition of structure,
lighting, ventilation, facilities etc)
| Score |
Conditions |
| 0 |
High standard of compliance with statutory obligations and industry
codes of recommended practice; conforms to accepted good practices in
the trade. |
| 5 |
High standard of compliance with statutory obligations and industry
codes of recommended practice, minor contraventions of food hygiene regulations.
Some minor non-compliance with statutory obligations and industry codes
of recommended practice. |
| 10 |
Some non-compliance with statutory obligations and industry codes of
recommended practice. Standards are being maintained or improved. |
| 15 |
Some major non-compliance with statutory obligations - more effort required
to prevent fall in standards |
| 20 |
General failure to satisfy statutory obligations - standards generally
low. |
| 25 |
Almost total non-compliance with statutory obligations. |
C. Confidence in Management
This section is to elicit a judgement on the likelihood of satisfactory
compliance being maintained in the future. Factors that will influence the
inspector's judgement include: The "track record" of the company,
its willingness to act on previous advice and enforcement, and the complaint
history; The attitude of the present management towards hygiene and food safety;
Hygiene and food safety technical knowledge available to the company (internal
or external), including hazard analysis/HACCP and the control of critical
points; Satisfactory documented procedures & HACCP based food safety management
systems.
| Score |
Conditions |
| 0 |
Good record of compliance. Access to technical advice within organisation.
Will have satisfactory documented HACCP based food safety management system
which may be subject to external audit process. Audit by Food Authority
confirms compliance with documented management system with few/minor non-conformities
not identified in the system as critical control points. |
| 5 |
Reasonable record of compliance. Technical advice available inhouse
or access to and use of technical advice from trade associations and/or
from Guides to Good Practice. Have satisfactory documented procedures
and systems. Able to demonstrate effective control of hazards. Will have
satisfactory documented food safety management system. Audit by Food Authority
confirms general compliance with documented system. |
| 10 |
Satisfactory record of compliance. Access to and use of technical advice
either in-house, from trade associations and/or from Guides to Good Practice.
Understanding of significant hazards and control measures in place. Making
satisfactory progress towards a documented food safety management system
/ procedures commensurate with type of business. |
| 20 |
Varying record of compliance. Poor appreciation of hazards and control
measures. No food safety management system. |
| 30 |
Poor track record of compliance. Little or no technical knowledge.
Little or no appreciation of hazards or quality control. No food safety
management system. |
|
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