Sarikei District Council News
Eatery operators told of new marketing system
The cleanliness of toilets and food preparation areas constitute the bigger portion of marks when grading eateries here.
Sarikei District Council chairman, Chan Kam Wuai, said this during a dialogue session with operators of eateries here yesterday. According to him, the grading system allocated 30 per cent each for the toilets and food preparation area, 20 per cent serving area, 10 per cent personal hygiene of food handlers and 10 per cent on miscellaneous aspects .
Marks would be awarded to eateries with separate male and female toilets; condition of toilet bowl and flushing cistern; toilet floor; ventilation; plumbing; provision of sinks complete with soap, toilet paper, deodorant, decorations, etc.
Areas they would also look for when grading the food preparation areas include condition of cooking utensils; washing place with proper waste disposing system; storage of dry, raw, cooked, uncooked food, refrigerator; collection of indoor rubbish; staff compliance with dress requirement such as wearing of apron and caps; installation of ventilation, lighting, hood, hue and extractor fan.
For the serving area, the condition of tables, chairs, ceiling floor, wall, lighting and ventilation were some of the main areas where eateries could gain marks.
The habit and attitude of servers, particularly their personal hygiene, were also considered for the award of marks. Eateries which obtain 85 per cent marks and above are graded A (Green) while those with 70 per cent to 84 per cent are graded B (Orange) and 60 per cent to 69 per cent are graded C (Red).
This means that the Grade A eateries have satisfied the cleanliness condition set by the council which they ought to maintain at all times while Grade B eateries are required to further improve and those in Grade C are liable to face the marching order from the council if they do not bother to remedy the situation immediately.
Sarikei District Council chairman, Chan Kam Wuai, said this during a dialogue session with operators of eateries here yesterday. According to him, the grading system allocated 30 per cent each for the toilets and food preparation area, 20 per cent serving area, 10 per cent personal hygiene of food handlers and 10 per cent on miscellaneous aspects .
Marks would be awarded to eateries with separate male and female toilets; condition of toilet bowl and flushing cistern; toilet floor; ventilation; plumbing; provision of sinks complete with soap, toilet paper, deodorant, decorations, etc.
Areas they would also look for when grading the food preparation areas include condition of cooking utensils; washing place with proper waste disposing system; storage of dry, raw, cooked, uncooked food, refrigerator; collection of indoor rubbish; staff compliance with dress requirement such as wearing of apron and caps; installation of ventilation, lighting, hood, hue and extractor fan.
For the serving area, the condition of tables, chairs, ceiling floor, wall, lighting and ventilation were some of the main areas where eateries could gain marks.
The habit and attitude of servers, particularly their personal hygiene, were also considered for the award of marks. Eateries which obtain 85 per cent marks and above are graded A (Green) while those with 70 per cent to 84 per cent are graded B (Orange) and 60 per cent to 69 per cent are graded C (Red).
This means that the Grade A eateries have satisfied the cleanliness condition set by the council which they ought to maintain at all times while Grade B eateries are required to further improve and those in Grade C are liable to face the marching order from the council if they do not bother to remedy the situation immediately.