Papa's pizza and burgers: assessment
Making your assessment based on the available information
The Brand Standard guidance in England (Q & A5, page 11), the statutory guidance in Wales (Section 2.3), and guidance accompanying the statutory scheme in Northern Ireland (Section 2.3) requires ‘registering authorities’ to take account of information supplied by ‘inspecting authorities’ in determining the rating and in deciding when this should be revised.
Please now consider the information provided and proceed to determine the rating that will be given.
With any exercise of this kind there are limitations as to what can be reproduced. We have included sufficient information for this task and you should limit your deliberations only to that which is provided. Where there is no information on an issue, the assumption should be that there were no adverse food hygiene issues at the time. Please note down your scores for the following three elements of the intervention risk rating as set out in respective the Food Law Code of Practice for each country to give the establishment its food hygiene risk rating:
- current compliance (Hygiene)
- current compliance (Structure)
- confidence in management/control procedures
You may wish to consult the following documents:
- Annex II, Regulation (EC) 852/2004
- Chapter 5.6, Food Law Code of Practice (England)
- Annex 5, Food Law Code of Practice (Wales)
- Annex 5, Food Law Code of Practice (Northern Ireland)
- The 'Brand Standard'
- The Food Hygiene Rating (Wales) Act 2013 and Food Hygiene Rating (Wales) Regulations 2013: guidance for food authorities
- Implementation and operation of the statutory FHRS in Northern Ireland. Guidance for district councils