HACCP & Scores on the Doors

Scores on the Doors – Benefits of an MBHS HACCP Plan

With many local authorities already publicising food safety rating results, potential restaurant patrons will check your score out before deciding whether to book.

The importance of this is increasing. The current ‘local’ food safety rating schemes differ in their design (the number of bands, how these are mapped to compliance levels, and the rating descriptions and symbols). The privately-run website scoresonthedoors.org.uk publishes results for differing local schemes.

The Food Standards Agency has now introduced the national Food Hygiene Rating Scheme (FHRS), encouraging local authorities to operate it in under the Brand Standard guidance. It is felt that that a national scheme is best for consumers and for businesses. FHRS ratings are being uploaded and can be viewed by the public at ratings.food.gov.uk. By June 2011 around 170 authorities should be publishing ratings (129 in England, all 22 in Wales, 17 out of 26 in Northern Ireland).

Lord Young’s October 2010 review, ‘Common Sense Common Safety’, recommended that all local authorities be required to participate in FHRS. The Government has endorsed this and the direction is now clear. Another review in April 2012 will assess the effectiveness of this voluntary approach: if it is not deemed effective mandatory action may be taken.

If your business has already got a Star rating from ‘Scores on the Doors’, your score may change under FHRS. So you may expect another visit from the environmental health inspectors.

An MBHS independent audit is the start of a process of collaboration and documentation that is aimed at enabling you to proudly display your rating to your customers, local media, and worldwide on the internet.

There is a growing perception among the general public that food safety is as important as the quality of the food that they eat. This has been brought about through television and other media due to such issues as the deaths caused by outbreaks of E. Coli 0157 and the impact of ‘Scores on the Doors’.

HACCP – Hazard Analysis Critical Control Point

Any food business that wishes to comply with the Food Hygiene (England) Regulations 2006 needs to have a HACCP system (Hazard Analysis Critical Control Point) in place and for those managing the system to be trained in HACCP Principles.

Just as with areas of Health & Safety, food businesses have to carry out risk assessments and maintain good practice. But unless you are expert in

• Microbiology
• Chemistry
• BRC or SALSA supplier compliance schemes
• Physical hazards
• Making risk judgements

then your business could benefit from the hands-on attention of an MBHS Food Safety Consultant because using on-line guides, or basic telephone support, is simply not enough. An investment in MBHS food safety support is just as important as any other spending on your public relations or advertising.

Please contact us for more information about our HACCP services