Food Safety
Type of Food and Method of Handling
This relates to the type of food provided by a premises and how
it is handled. For example, a factory manufacturing food that could
support food poisoning bacteria would get a high score whilst a
sweet shop selling wrapped confectionery would get a low score.
The majority of restaurants will be rated as 30 for 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.
Guidance on the Scoring System:
|
40 |
Manufacturers of high-risk food that are not subject
to approval under Regulations 853/2004. Wholesalers and
packers who re-wrap or re-pack high-risk foods. In this context,
high-risk foods may be regarded as foods that support the growth of
micro-organisms, and/or are intended for consumption without
further treatment that could destroy pathogenic micro-organisms or
their toxins. |
|
30 |
Preparation, cooking or handling of open high-risk foods by
caterers and retailers, except caterers that prepare less than 20
meals a day (see below). |
|
10 |
Handing of pre-packaged high risk foods; Caterers that prepare
high-risk foods but serve less than 20 meals a day; Other
wholesalers and distributors not included in the categories above;
Manufacture or packing of foods other than high-risk; Premises
involved in the filleting, salting or cold smoking of fish for
retail sale to final consumer. |
|
5 |
Retail handling of foods other than high-risk, such as fruit,
vegetables, canned and other ambient shelf stable products. Any
other businesses not included in the categories
above. |
