Japanese restaurant Food Hygiene Rating goes up from 2 to 5 – allowing them to trade on Deliveroo, UberEat and JustEat

When Cube Restaurant in Mayfair contacted me in February 2019, their food hygiene rating was poor – only 2 out of 5. I worked with the team, adapting and tailoring the Safer Food for Better Business system to their need – in particular developing the Critical Control Points linked with the manufacturing of sushi and sashimi (raw fish, ambient storage of cooked rice) but also helping the team with the creation of simple and easy to use records – including start-up checklists, cleaning records and CCP records.

The following inspection took place in July 2019 with a very successful rating of 5. I continue supporting the restaurant with regular inspections and training sessions for their new member of staff. They have recently been inspected again in February 2021 and have achieved another rating of 5.

This has had a really positive impact on the business as they were able to trade on Deliveroo, UberEat and JustEat – these platforms require a minimum food hygiene rating of 3. A real business saving action when taking into account the pandemic situation and the closure of restaurants for the last year.

Case study for artisan bakery – Implementation of a simple traceability system

The mission was to implement of a traceability system and records in a busy artisan bakery. My first step was to understand what was already asked of the baking team to record.  Recipes were issued daily to the team so it made sense to use these production recipes to record the trace information of the raw materials.

 

The next step was to simplify the information that bakers were asked to record – by using delivery days to record info against raw materials, bakers had a simplified way of recording crucial and legal information.

Finally, by working alongside bakers to record the information and demonstrate that this was the most pragmatic way to record but also that this was helping the bakery to be compliant, the production team really took on the responsibility to record all information and to communicate clearly whenever a new materials was used and not recorded.

 

Case study for artisan coffee shop – Environmental Health Officer Training

Food hygiene scores are so important to provide confidence in customers nowadays. Putting aside the areas of food safety and conditions of premises for this case study, the third point assessed by an Environmental Health Officer (EHO) is the confidence in management.

This coffee shop chain had a very youthful, dynamic but inexperienced workshop – as a result, their score on Confidence in Management was letting them down in several of their shops.

I created a quick and effective training to boost the knowledge of shop managers and shift managers to ensure that they would know how to welcome an EHO, and how to answer all queries. One of the main point is to ensure that the management staff showed a genuine interest in the inspection and to create a honest dialogue with the EHO – they are here to help!

Following this training, most of the shops achieved a score of 5 – increasing the confidence of customers in their amazing and beautiful food creations!