Food safety appraisal: offer valid to end of 2013 .... only £125
Let us come into your business and we will carry out a full appraisal of your food safety management system (your paperwork, SFBB, etc), inspect your kitchen, discuss your food safety practices, etc.
We will give you immediate verbal advice on the things you can do straightaway to achieve your best hygiene rating. Let us help you achieve a '5' for your business.
We will give you immediate verbal advice on the things you can do straightaway to achieve your best hygiene rating. Let us help you achieve a '5' for your business.
National Food Hygiene Rating Scheme or ‘Scores on the Doors’
Cornwall Council now operate the Food Standards Agency National Food Hygiene Rating Scheme.
All our current clients have achieved a rating of '5'.
Your business score will be published on the internet for all your customers to see.
Call Hooton Consultancy Services and we will help you acheive a '5' for your business.
Why you should pay attention
Other counties, such as Denmark, have been operating a similar system for years. Businesses report that adverse ratings affect business. These are some of their findings:
Two of three consumers say they would reject a restaurant with a poor score.
and, 59% state, they actually have chosen to dine somewhere else.
The scoring system
Your Environmental Health Practitioner has been scoring your establishment for years; you just might not have been aware of it. This same scoring system will be used to formulate your food hygiene rating.
We will help you understand this scoring system so you can achieve the best score possible AND know your inspection frequency.
If you have received a poor score, we will work with you to improve and arrange the re-inspection for you
You will be scored on 3 categories:
1. Hygiene practices (a score of 0,5,10,15, 20 or 25)
2. Structure of your kitchen and food rooms (a score of 0,5,10,15, 20 or 25)
3. The inspectors confidence in you that you will run a safe establishment
(a score of 0,5,10,15, 20 or 30)
The lower the score, the better. There are no longer stars, you will get a score of 0,1,2,3,4, or 5. 5 being the best.
0,0,0 will get you a 5, but so will 5,5,5. Perfection is not needed to get you the best score.
10, 10,10 will get you a score of 3
Top tips on how to get the best score when the inspector calls
1. Be honest, polite and open with your inspector. A friendly approach will reap rewards. Don’t be afraid to ask questions of them; it shows interest. And make sure you brief your staff, Murphy’s Law says they will call when you are out.
2. SELL your strengths; don’t wait for them to ask. For example, if you have a consultant – tell them. If you or your staff have completed Level 3 or 4 training, shout about it, let them know your commitment to training.
3. Your food safety management system eg your own HACCP, Safer Food Better Business, or other. If this is incomplete or missing you can score no more than 1. You might be a 4 or 5 in all other respects, but no FSMS means a very low score. BEWARE.
4. Be confident you and your staff can describe your CCP’s and how you control them (if you don’t know what this means, you absolutely need to know).
For most catering operations, there are only 3:
i) Ensuring your food is thoroughly cooked ie >75oc
ii) Temperature control – cold food < 8 oc; hot food >63 oc
iii) Cooling down hot food quickly if it is to be served wither hot or cold
5. And finally, handwashing, handwashing, handwashing, .........
Make sure your wash hand basin is clean, stocked with soap and hand towels; and there are no tea bags or utensils in the bowl.
And even though it is not legal requirement to post your score in your establishment, it will be posted on the web for the whole world to see.
For more information please contact me. I am here to help you get the best score that you can.
All our current clients have achieved a rating of '5'.
Your business score will be published on the internet for all your customers to see.
Call Hooton Consultancy Services and we will help you acheive a '5' for your business.
Why you should pay attention
Other counties, such as Denmark, have been operating a similar system for years. Businesses report that adverse ratings affect business. These are some of their findings:
Two of three consumers say they would reject a restaurant with a poor score.
and, 59% state, they actually have chosen to dine somewhere else.
The scoring system
Your Environmental Health Practitioner has been scoring your establishment for years; you just might not have been aware of it. This same scoring system will be used to formulate your food hygiene rating.
We will help you understand this scoring system so you can achieve the best score possible AND know your inspection frequency.
If you have received a poor score, we will work with you to improve and arrange the re-inspection for you
You will be scored on 3 categories:
1. Hygiene practices (a score of 0,5,10,15, 20 or 25)
2. Structure of your kitchen and food rooms (a score of 0,5,10,15, 20 or 25)
3. The inspectors confidence in you that you will run a safe establishment
(a score of 0,5,10,15, 20 or 30)
The lower the score, the better. There are no longer stars, you will get a score of 0,1,2,3,4, or 5. 5 being the best.
0,0,0 will get you a 5, but so will 5,5,5. Perfection is not needed to get you the best score.
10, 10,10 will get you a score of 3
Top tips on how to get the best score when the inspector calls
1. Be honest, polite and open with your inspector. A friendly approach will reap rewards. Don’t be afraid to ask questions of them; it shows interest. And make sure you brief your staff, Murphy’s Law says they will call when you are out.
2. SELL your strengths; don’t wait for them to ask. For example, if you have a consultant – tell them. If you or your staff have completed Level 3 or 4 training, shout about it, let them know your commitment to training.
3. Your food safety management system eg your own HACCP, Safer Food Better Business, or other. If this is incomplete or missing you can score no more than 1. You might be a 4 or 5 in all other respects, but no FSMS means a very low score. BEWARE.
4. Be confident you and your staff can describe your CCP’s and how you control them (if you don’t know what this means, you absolutely need to know).
For most catering operations, there are only 3:
i) Ensuring your food is thoroughly cooked ie >75oc
ii) Temperature control – cold food < 8 oc; hot food >63 oc
iii) Cooling down hot food quickly if it is to be served wither hot or cold
5. And finally, handwashing, handwashing, handwashing, .........
Make sure your wash hand basin is clean, stocked with soap and hand towels; and there are no tea bags or utensils in the bowl.
And even though it is not legal requirement to post your score in your establishment, it will be posted on the web for the whole world to see.
For more information please contact me. I am here to help you get the best score that you can.