FSA Practical 1 NEA foodstall grading Gabriel
NEA GRADING ON FOOD AND HYGIENE PRACTICES IN FOOD STALLS
Purpose of NEA grading
The grading system is used to appraise overall hygiene, cleanliness and housekeeping standards of various food retail outlets, this encourages licensees to practice good food safety habits. It also acts as a way to inform customers about the quality of the food they are paying for.Indian Muslim Food Stall
Pic. 1
Pic. 2
Pic. 3
Hygiene Aspects of Indian Muslim food Stall
1) Food Preparation Area
- Floors were dirty and covered with food debris Pic. 1, this can attract pests such as cockroaches and rats if not cleaned properly. It can also serve as a site for microbial growth. (Bad Practice)
- Walls were clean with little to no dirt on them, this shows that the walls were well taken care of and cleaned properly Pic. 2 and 3. There are no visible holes or cracks which can allow pests to grow. (Good Practice)
- Utensils were well organised and dried, however the food contact surface was left uncovered Pic. 2, which can allow pests such as flies to come into contact with them. The utensils were also covered by a cloth which is a potential microbial breeding ground. (Good and Bad practice)
- Dirty plates were left on the food preparation table Pic. 1, this attracts pests (Bad practice)
- Exhaust system was present and well located above the stove Pic. 1 (Good Practice)
- Sink was slightly dirty, and surrounded by food debris, attracts pests Pic. 2 (Bad Practice)
- Waste was well taken care of, and disposed away from the food preparation area (Good practice)
- Items and food in the preparation are well organised.
2) Food hygiene
- Cooked food is not properly covered Pic. 2. Pests such as flies can still gain access to the food on display. The garnish and sauces are also left uncovered, encouraging contamination (Bad)
- Raw ingredients left in direct contact with the floor Pic. 3, Cooked food stored in separate trays to prevent cross contamination. Pic 2. Fluorescent light was used to keep cooked food warm.
Potential Food Safety Problems
- Pests, due to the presence of food debris around the cooking area, under the stove, on the ground and next to the sink, pests can be attracted to the store if it is not cleaned up properly before closing.
- Temperature abuse. Since the food on display are all precooked, they are left out in the temperature danger zone 5°C -60°C, which can encourage microbial growth.
- Cross contamination, since a common pair of tongs is used to serve the food, it can transmit microorganisms from one food to another.
NEA Grading of Food Stall
Checklist
NAME OF INSPECTIONS
OFFICER : Gabriel Seah
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TYPE OF FOOD
SHOP : Indian Muslim Food
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NO.
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CRITERIA
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SCORE
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REMARKS
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HOUSE KEEPING
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1
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PREPARATION AREA
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a)
Floors
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6
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b)
Walls
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8
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c)
Utensils/Crockery
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6
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d)
Preparation Table
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6
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e)
Exhaust Systems
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9
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f)
Sinks/Wash Hand Basin
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5
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g) Refuse Management
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10
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h) Overall Tidiness of
Preparation Area
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9
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2
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OTHER ASPECTS (if any)
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a) Pest Control System
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-
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HYGIENE
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3
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PERSONAL HYGIENE
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a)
Conditions of Gloves or Tongs
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10
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b) Clean Clothing
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6
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c)
Personal Cleanliness (Finger nails, Hair, etc)
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7
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4
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FOOD HYGIENE
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a)
Food Properly Protected
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5
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b) Conditions of Implements
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-
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c) Cleanliness of
Refrigerators/Chillers
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-
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d) Proper Storage of
Cooked and Uncooked Food
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4
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e) Storage Temperature
Control System
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-
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f) Cleanliness of other
equipment (eg. Dispensers, Ovens, Dish-Washers etc)
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-
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5
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FOOD
TRANSPORTATION (if any)
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a) Clean Interior
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-
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b) Provision of Containers /
Trolleys
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-
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c) Clean Delivery Equipment
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-
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6
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AUTOMATION – BONUS (if any)
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a) Provision of Ice-making
Machine
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-
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b) Provision of other
automated machineries (exclude Drinks Dispenser)
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-
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7
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OTHERS
– BONUS (if any)
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a) In-House training
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-
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b) Incentive/Demerit System
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-
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c) Central Cleaning System
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-
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Total
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91
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%
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70
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Grade
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B
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Areas of Improvement
- Keep sink, cooking, and food preparation area clean when not in use
- Use proper heat lamps to keep food warm, or cook-to-order
- Cover ready-to-eat food to prevent flies from coming into contact with the food
- Build shelves to store any raw ingredients instead of directly placing them on the floor
- Sink should be placed away from the stove, so that dirty water does not contaminate the food while cooking
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