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Environmental Health - Grading of Food Premises Who does food safety training? The performance rating which determines the grade of a premises is assessed under four headings - Premises, Conduct, Cleaning and Sanitising, and Training. Under this heading the structural standard of the premises is assessed with regard to the First Schedule of the Regulations. In the assessment demerits have been assigned to each of the clauses. The demerit assigned is a reflection of significance of that clause on food hygiene on the premises. The full demerit is counted if there is a major deficiency under a particular item. Half the demerit is counted if the item required is provided but is of a substandard nature or is in need of maintenance. The total of possible demerits is 40. A formula is applied to the total of the demerits which gives a rating of 1 (bad) to 5 (good). Under this heading the conduct of the occupier and staff is assessed with regard to the standard required by the Regulations. Again, demerits have been assigned to each item which reflects the relative importance of that item to food hygiene on the premises. Again, the total demerits possible is 40 and the formula gives a rating of 1 (bad) to 5 (good) The Regulations require that the whole of the premises is maintained in a good, clean and tidy condition at all times. Also, all appliances, containers and receptacles are to be cleaned at such intervals as are necessary in order to keep them in a clean condition. Furthermore, the Regulations require that all food contact surfaces and food storage utensils that come into direct contact with moist or readily perishable foods are to be scrubbed clean with hot water and a suitable detergent, then sanitised using an appropriate bactericidal agent and then stored in a manner to protect them from contamination. In the case of eating houses, the cleansing and storage of utensils used in the consumption of food is also assessed. The rating for this category varies from 5 for premises in a very clean and tidy condition with an effective written cleaning schedule and all sanitising practices observed, through to a 1 for premises in an extremely unsatisfactory condition at the time of inspection. Premises which is assigned a rating of 1 under this heading is likely to be prosecuted for failing to keep the premises in a clean and tidy condition at all times. The Regulations do not require that staff or managers have a formal qualification in food hygiene. However it is generally accepted that staff and management must receive some form of formal training to gain the knowledge necessary to fulfill their obligations under the Regulations. Some larger food operators provide in-house training which may be acceptable. The rating in this category varies from 5 (in the case where at least 75% of staff and the Food Manager/Supervisor, or the occupier in the case of a small business, are trained) through to 2 (manager not trained) or 1 (staff not trained). If there are no trained staff employed it is still possible to achieve a satisfactory performance rating or grading if the Premises, the Conduct or Cleaning and the Sanitising ratings are of a high standard. However it is recommended that food handlers are trained. Who does food safety training? There are a number of organisations or training providers that conduct courses. Council does not endorse any one provider but in order to assist food operators the following are known to provide training courses. (This list maybe amended from time to time.)
Training in English, Korean, Thai, Hindi, Japanese and Chinese; test papers in Portuguese and Cambodian. Courses running at the Papakura RSA.
Papakura District Council’s Customer Services can assist with general information about registration of premises, application forms, fees and charges and details about the grades of premises.
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