Re: Pies, pies and more pies
Originally Posted by
John leave
->
Today's Food Code, like the original 1934 document, is a voluntary set of regulations, not federal law. It's still up to individual states to write their own food safety rules, although most states align their regulations closely with the recommendations of the FDA.
To make things more complicated, restaurant inspections are often conducted by city or county officials, not state regulators. In those cases, it's the local health authorities who write and enforce their own food safety regulations. In Denver, for example, the city is actually older than the state, and it governs itself under the law of "home rule." Food safety regulations are written into Denver's municipal code, but they are updated every few years to closely follow state laws and federal guidelines.
This is all I could find.
Hi John, as others have said, over here any establishment,
Restaurants, Cafes, Pubs, Hotels even supermarkets. Absolutely any establishment selling and serving food has to be inspected and graded, be it seating or take-away, Once they are graded, a certificate is given and must be displayed on the door or in a prominent position on the front window so it can be plainly viewed by customers.
A grading 0-5 depending on the results from a thorough inspection by our Health and Hygiene inspectors, is then awarded to the establishment being inspected.
Grade 0 - Urgent improvement is necessary
Grade 1 - Major improvements are necessary
Grade 2 - Improvements are necessary
Grade 3 - Generally satisfactory
Grade 4 - Good
Grade 5 - Very Good.
Regardless of the result, they must still display that certificate and aim to get a higher grade upon the next inspection.
I personally wouldn't enter a place that didn't display a Grade 5!!