Food Safety
Method of Processing
Certain food premises conduct food handling methods that present
a greater risk to food safety if not controlled properly. These
premises get an additional score to reflect this. Please note that
this element of the risk rating does not give an indication of how
compliant a food premises is with food hygiene legislation and best
practice.
An additional score should be included for processes listed
under 20 below.
If an additional score under this section is appropriate it may
only be allocated once; for example, the maximum score under
this section is 20.
Guidance on the Scoring System:
|
20 |
Thermal processing or aseptic packing of low-acid foods; Vacuum
and sous-vide packing (except raw/unprocessed meat and dried
foods); Manufacture of cook/chill food i.e. cooked and prepared
meals or foods which may be eaten cold or after reheating (NB:
Catering premises should not be included in this category unless
they are engaged in the specific operation referred to commercially
as the preparation of cook-chill meals.
The simple reheating of cook-chill meals is excluded from the
scope of this paragraph); Small-scale production of cooked meat
products that is not subject to approval
under Regulations 853/2004 e.g. certain retailers including
butchers. |
|
0 |
Any other case not included above. |
