Hygiene ratings in takeaways (From Blackburn Citizen)

Hygiene ratings in takeaways

12:34pm Tuesday 24th July 2007

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A CONTROVERSIAL 'scores on the doors' food hygiene regime is set to hit Blackburn and Darwen in the coming months.

Under the hygiene ratings, restaurants and takeaways will be graded using strict Food Standards Agency guidelines.

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Supporters say the system will allow customers to check at a glance how clean standards are at their favourite cafe, chip shop or kebab house.

The strict regime has already caused controversy for a number of renowned restaurants and bistros elsewhere in the country.

No other local council in East Lancashire has so far adopted the scheme but there are more than 50 nationwide which subscribe.

Reports will be made available through the borough council's website - with ratings from A (excellent) to E (poor) given for three aspects of the operation. Compliance with food hygiene regulations is assessed, alongside the structure of the building.

Another rating is also given for how confident the management are of turning the situation around, if problems are identified.

Coun John Slater, executive member for citizens and consumer rights, said: "The scores on the doors' scheme has been running successfully in America for 10 years and is now spreading to England.

"It has been a great help in driving up standards of food hygiene which means less risk to consumers.

"The ratings will be based on regular, scheduled inspections.

"Good food hygiene is crucial to good public health and this system is designed to help local companies keep to the highest standards in the long term, not just on the day of inspection."

In the borough there are 1,600 restaurants, pubs, cafes and shops which are registered to serve food.

Consultations are set to take place with local firms in the coming weeks and it is hoped the system will be ready to be rolled out before the end of the year.

Beryl Sutherland, who Cafe Beee's in Church Street, Blackburn, said: "In principle, I approve - it is good for customers to be confident that the way food is being served is as good as the atmosphere in a place."

Her only slight concern was how often inspection reports were updated.

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