Fish friers Review - Mar / Apr 2012 - Issue 2 - National Federation of ...

Discussions are taking place to make it compulsory for the new
rating sticker to be on public display in your premises irrespective
of your rating. However, your rating will be on the local authorities’
website, therefore in the public domain and from time to time, the
media will publish results.
Under the Freedom of Information Act and The Environment
Information Regulation, anyone can request to obtain a full copy
of your inspection report.
The Food Hygiene Rating is based on the following
inspection:-
Compliance with Hygiene
How hygienically the food is handled, how it is prepared, cooked,
re-heated, cooled and stored
SOME COMMON FAULTS
Incorrect storage, dirty fridges and freezers, lack of correct work
wear, food left uncovered, and food not heated to and held at
correct temperature, poor hand wash facilities, and contamination
risk from cutting boards, knives and cloths. Poor food handling
practices.
Structural Compliance with Hygiene
The conditions of the interior structure of the building, the
cleanliness, layout, lighting, ventilation and other facilities
SOME COMMON FAULTS
Generally untidiness, dirty worktops, taps and sinks, unclean walls
and floors, uncovered and broken light fittings, open food waste
bins, lack of pest control and
fly screens, poor hand wash
basin, unsuitable cover to
drainage, unsafe and dirty
equipment, dirty tin openers.
Lack of correct storage for
outdoor, work clothes and
clothes.
Confidence in Management
How the business manages
and records what it does to
make sure food is safe
“
It is expected that 94%
of local authorities
will be on the new
scheme by autumn 2012
SOME COMMON FAULTS
Poor attitude to legal responsibility, lack of and incomplete records,
lack of suitable staff training with records, low standard of personal
hygiene, lack of controls throughout business, illegal signage on
menu. No method or equipment/probes to check food, dirty
probes. The food operator and staff display little understanding and
confidence to comply.
This last section is where the most problems arise.
Looking for compliance
In recent years the Environmental Officers have adapted a business
friendly approach and are looking for compliance, meeting or
exceeding legal requirements. At the very least you should be
operating the Safer Food-Better Business manual. Some local
authorities are still able to supply you with a copy, if not, contact
the Food Standards Agency on 0845 606 0667 and quote code
FSA/1108/1010 for the full pack or code FSA/1043/0306 for the
Diary Refill only. Hard back ring binders are no longer supplied.
The EHO has a huge advantage in that they will have all your
previous inspection records and even if you are a brand new food
Issue 2 March/April 2012
outlet in a new area, it will not take them long to assess your
strengths and weaknesses
Understanding the scheme
The Annex 5 scoring system will be used during an EHO inspection,
any breaches of the above will result in penalty points against you
and more than 5 points in any of the above sections will result in a
down grade of rating. Under a complex scoring system, more than
10 points then more than 15 points against you FURTHER lowers
your rating. However, having no training records or the correct
documentation will score more than 20 points against under the
Confidence in Management section, this therefore equates to a
Rating Score of 1, Major Improvements Necessary, BEFORE any
other sections and points against you are considered.
The EHO have an Inspection Frequency Table, that is how often you
will be visited, Category A being at least every 6 months, D being
at least every 2 years. Category E is an alternative enforcement
strategy. Most fish and chips should fall under the C and D category,
visits at least every 18 months or 2 years.
Investment in success
Well done to the shops that achieve the highest rating in the new
system. Learning and Training is a continuous process and should
be viewed as an investment in the success of your business.
Staff Training and Development is a key factor as they represent
your shop to the customer. The ultimate award is to gain the Fish &
Chip Quality Award. This award is an in-depth check of all aspects
of your shop, including your fish sustainability policy, training and
management controls and your products, raw and fried. Shops that
gain this prestigious award can
join the elite club of the best
“
shops throughout the UK and
use it as a tool to market their
business.
To the fish and chip shops that
only have a rating of 2, 1 or 0,
you have a serious problem.
The Environmental Health
Officer (EHO) has the power to
take action against you which
can include a short time period
to comply, closure of the
business, legal action, fines and adverse publicity. You should be
aware that if you are found guilty in court for breeches of food
safety, you will have a CRIMINAL RECORD. After all that, if you
wish to remain in business you still have to carry out all the
outstanding work to comply with the law.
The Environmental Officer can insist that ALL food handlers are
trained to Level 2 and that ALL managers and supervisors are
trained to Level 3 and full records are kept for all staff. Ask your EHO!
Trading conditions are tough but the same for everyone. All the major
food outlets have just announced plans to expand their number of
premises and open training schools for their staff.
They want to get ahead of the market and take advantage of the
publicity the new FHRS will generate. The public will know BEFORE a
purchase, which food outlets prepare and serve food safely, so be
aware of the new scheme and be sure to invest in the training and
systems that will keep your business both in compliance with the law
and promote the highest standards of health and hygiene to the public.
By Michael Pili, Training Manager for the Midlands Seafish Training Association
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