1. Objectives of grading of Food Handling Establishments
To plan out the programme for
inspection of food handling establishments.
To educate and advise the
owners and food handlers on safe food practices.
To formulate and implement an
action plan to improve food safety.
To ensure and maintain quality
and safety of food.
To upgrade the Food Handling
Establishments.
2. H 800 (Revised) 2011 Format
To achieve the above objectives, Public Health Inspectors should
inspect and grade Food
Handling Establishments using the Health 800 (Revised 2011) form. The
PHI should actively
involve the owner/manager in this inspection process by which they
would get first hand
information on the status of the establishment.
3. Categorisation of Food Handling Establishments
Food Handling Establishments should be categorised according to the
nature of the business
and the H-800 forms should be filed separately according to the 7
categories of
establishments. Following are the working definitions for
categorisation of the food handling
establishments.
1. Food Factory (Code -FF)
A premises fully or partially manufacturing, processing or packaging
food for human
consumption. Bakeries and grinding mills exclusively carrying out
grinding are not
included in this category.
2. Hotel (Code -HT)
3. Bakery (Code -BK)
A premises which manufactures food items using wheat or other kind of
flour.
4. Tea kiosk/Sank bar (Code - TS)
Premises serving food items that are not a main meal.
5. Grocery (Code -GS)
Premises that does not prepare food but sells prepared food items or
food ingredients.
6. Supermarket (Code -SM)
A large scale establishment which sells food and variety of consumer
items and have
facilities for the customer to select items by themselves.
7. Others (Code -OT)
A food handling establishment that does not fall into any of the above
categorisations.
4. Rating of Food Handling Establishments
According to the percentage score obtained, Food Handling
Establishments can be rated in to
4 grades.
75 – 100% marks - A Grade
(Good)
50 - 74% marks - B Grade
(Satisfactory)
25 – 49% marks - C Grade (Unsatisfactory)
0 - 24% marks - D
Grade (Very Unsatisfactory)
In awarding A or B Rating it is mandatory that all relevant sections
have obtained minimum
of 75% or 50% respectively. When awarding marks if certain points are
irrelevant to a
particular type of food establishment, those points should not be
considered and the
percentage of marks obtained should be calculated using the total of
the relevant sections.
5. Inspection process and making notes
1. During the first inspection two sets of the form should be
completed. One copy should be
kept filed in the establishment to be produced at any time. Second
copy should be filed
and maintained in the office of the PHI. During subsequent visits
second page of the H
800 should be used and it should be also filled in duplicate as done
earlier.
2. When inspecting food handling establishments, in addition to
technical aspects on food
safety attention should be given to provisions in the Food Act 1980,
Regulations made
under the Food Act, especially the 1988 Food Regulation. For each item
inspected the
provisions indicated in the regulations should be used as the
norms/standards.
3. PHI number given to the food establishment should be indicated in
the following order -
Code for PHI area/Code for type of Food Handling
Establishment/Reference Number for
the establishment. Eg; Second Bakery in the Mihinthale PHI area –
MIN/BK/02
4. During the first inspection the rating with the date should be
written in the relevant cage
in the upper left corner of the form. During subsequent inspections if
the rating is
changed, the new rating should be indicated with date in the relevant
cages. If rating is
unchanged no new entry should be made in the cage.
5. Inspections should be done once a month in establishments with C
and D rating, Once in
two months in B rated establishments and once in three months in A
rated establishments.
Inspection notes should be made in all follow-up inspections.
6. During inspection guidance and technical advice should be given for
improvement and
action taken should be recorded in the relevant section.
7. Legal action should be taken
against owners/managers of food handling establishments
who do not adhere to guidance and advice given and continue to
function the
establishment in an unsatisfactory manner.
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