Inspections

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.