Assessment form

Cornwall Healthier Eating & Food Safety Award (CHEFS)

“Promoting safer, healthier, local food in Cornwall”

Assessment form2

Assessment details

Name of Establishment:

Email:

Premises Address:

Postcode:

Contact Name: (and address if different)

Telephone:

Assessor:

Date of Visit:

Eligibility criteria

Assessment Area Eligibility Criteria

Has the establishment passed the Food Hygiene criteria?

The premises must not achieve a total score greater than fifteen points across the following three sections:

compliance – food safety/Hygiene•

compliance – structural•

confidence in management•

Safety/Hygiene:

Structural:

Management:

Total Score:

Pass / Fail

Assessment form 3

Has the establishment passed the Trading Standards Criteria? (See guidance notes for further details).

For premises to be eligible for the award they must:

Achieve a high standard of compliance •with relevant codes of recommended practice and guidance issued by the Food Standards Agency

Staff should demonstrate awareness of •relevant legislation

Achieve a high standard of compliance •with statutory obligations and have appropriate systems in place to achieve compliance

Have evidence of quality systems and •internal auditing

Have evidence of documented procedures •and systems

The premises must not achieve a Trading •Standards ‘Confidence in Management’ score of greater than 5 points.

Score:

Pass / Fail

Has the establishment met the criteria for Local Produce? (see guidance notes for further details)

Establishment must offer at least four food and 1.drink items sourced (i.e. grown, produced or 2.manufactured) within Cornwall or within 30 miles of 3. its boundary the whole year round. 4.

Pass / Fail

Establishment must show how they promote local produce. e.g. packaging, promotional literature, signage, website, menus, advertising, vehicle etc.

In addition to the four local food items, primary ingredients (where available locally) namely butter, cheese, eggs, milk and other dairy products, must be produced or manufactured in Cornwall.

Eligible for Healthy Options Award?

If all of the above are met they are eligible for the award.

Yes / No

Assessment form4

Action planAction plan to be completed by assessor:

Recommendations to achieve an award or progress to the next level award:

Healthy options assessment summary

A Fruit and vegetables

/ 23 E Fat, sugar and salt

/ 59

F Water / 3

B Bread, rice, potatoes, pasta and other starchy food

/ 20 G Vending Machines

/ 16

C Milk and dairy foods

/ 13 H Children’s Meals

/ 8

D Meat, fish, eggs beans and other non-dairy sources of protein

/ 19 I Display, pricing and marketing

/ 22

Overall assessment

Bronze (111 – 133)

Silver (134 – 155)

Gold (156 – 183)

Total score / 183

Award =

Assessment form 5

A Fruit and vegetables (not including potatoes)All caterers should offer a variety of fruit and vegetables for their customers

Fruit and fruit juice Yes No N/A

1. Is a portion of fresh fruit available every day (i.e. on display or on the menu)

1 type = 2

2+ types = 3

0 2

2. Are fruit based desserts or puddings available (e.g. fruit salads, stewed fruit)? [INB if canned fruits, must be served in natural or unsweetened fruit juice]

2 0 2

3. Do you serve unsweetened fruit juices? 2 0 0

Total / 7

Vegetables Yes No N/A

4. Are there at least 2 types of vegetables (frozen/canned/fresh) available on display or on the menu?

2-3 types = 3

4+ types = 4

0 3

5. Are vegetables always:

steamed/stir fried; - and/or

boiled in minimal water which is then reused in - sauces?

2 0 2

6. Are main meals like curries, casseroles etc bulked up with at least 2 or more veg, beans or pulses?

2 0 2

Total / 8

Assessment form6

Salads Yes No N/A

7. Are all meals available with an undressed side salad or can customers choose an undressed side salad to accompany their meal?

2 0 2

8. Do you have undressed main salad dishes? [i.e. dressing optional or served on the side]

2 0 2

9. Does your available salad have at least five undressed salad items (e.g. lettuce, tomato, cucumber, grated carrot, sweetcorn)?

2 0 2

10. Are all sandwiches/rolls/baguettes available with salad as part of the filling (automatically or on request)?

2 0 2

Total / 8

Overall (Max 23)

Evidence / comments

Assessment form 7

B Bread, rice, potatoes, pasta and other starchy foodsCaterers should limit fat and sugar content and increase the amount of bread, cereal and potatoes in meals

Potatoes Yes No N/A

11. Is a lower fat alternative to fried (chipped)/roasted potato products always available (e.g. jacket, boiled or mashed potatoes, oven-baked chips, pasta, boiled noodles and rice)?

3 0 3

12. When deep frying, are straight, thick cut chips/wedges used rather than thin cut fries, curly fries or French fries?

2 0 2

13. If serving boiled, new or mashed potatoes, are potatoes:

steamed; or-

boiled in a minimum of water that is re-used in sauces?-

2 0 2

Total / 7

Bread, rolls and baguettes Yes No N/A

14. Are wholemeal or granary bread, rolls and baguettes always available?

3 0 3

Total / 3

Rice and pasta Yes No N/A

15. Is brown rice always available? Mixed = 2

All brown = 3

0 2

16. Is whole-wheat pasta always available?

Mixed = 2

All whole- wheat = 3

0 2

or

Is brown rice and/or pasta available some of the time, •preferably at least once a week?

1 0 1

Total / 6

Both can be served mixed with white / coloured varieties but will score less

Assessment form8

Breakfast cereals Yes No N/A

17. If you offer breakfast cereals, are at least 2 lower sugar / lower salt and/or higher fibre varieties available daily?

2 0 2

Total / 2

Pastry Yes No N/A

18. If pies are available is there an option made with either a lid or a base only?

1 0 1

19. If pastry products are available, is there an option made with at least half wholemeal flour?’

1 0 1

Total / 2

Overall (Max 20)

Evidence / comments

Assessment form 9

C Milk and dairy foodsCaterers should use lower fat milk and dairy products

Milk and other dairy products Yes No N/A

20. Is semi-skimmed, 1% fat or fully skimmed milk available for drinks/in drinks?

3 0 0

21. Is semi-skimmed, 1% fat or fully skimmed milk/low fat yoghurt/fromage frais used in cooking instead of cream (sauces, custard and soups etc)?

2 0 2

22. Is semi-skimmed, 1% fat or fully skimmed milk or low fat yoghurt/custard available as an accompaniment (e.g. with cereal, puddings or desserts)?

2 0 2

Total / 7

Cheese Yes No N/A

23. Are lower-fat cheeses (such as Edam, Brie, Camembert), reduced-fat varieties or smaller quantities of stronger flavoured cheeses (i.e. less than in the standard recipe) used for cooking?

3 0 3

24. Are lower-fat cheeses (such as Edam, Brie, Camembert, cottage cheese) or reduced-fat varieties available for sandwiches/salad/with crackers etc?

3 0 3

Total / 6

Overall (Max 13)

Evidence / comments

Assessment form10

D Meat, fish, eggs, beans and other non-dairy sources of proteinCaterers should use lean meat and fish (particularly oily fish varieties) for customers

Preparation and cooking of meat, fish and alternatives

Red meat and meat products Yes No N/A

25. Are lean cuts of meat used and/or visible fat removed before cooking? 2 0 2

26. Are meat and meat products, like sausages and burgers, offered grilled, baked or roasted on a rack, not just fried and roasted in fat?

2 0 2

27. Is excess fat skimmed off meat dishes (e.g. casseroles, stews, curries) during/after cooking?

2 0 2

Total / 6

Poultry Yes No N/A

28. Is skin removed from poultry before cooking, or skinless meat used (other than roast chicken)? (or if buying in pre-cooked chicken is skin removed before serving)

2 0 2

29. Is oven baked/stir-fried/grilled poultry available as an alternative to fried?

2 0 2

Total / 4

Fish Yes No N/A

30. Is oven baked/stir-fried/grilled/steamed fish available as an alternative to fried? (Includes shellfish)

2 0 2

31. Is oily fish such as salmon, mackerel, sardines, trout (all fresh, frozen and canned), tuna (fresh only) available?

2 0 2

32. If using canned fish, is it canned in spring water/tomato sauce? (instead of brine/oil)

1 0 1

Total / 5

Assessment form 11

Meat alternatives for vegetarians (nuts, beans, pulses, tofu, Quorn etc)

Yes No N/A

33. Is there at least one lower fat vegetarian option available daily (preferably not cheese based)?

2 0 0

34. Are vegetarian meat alternatives offered grilled, baked or roasted on a rack, not just fried and roasted in fat?

2 0 2

Total / 4

Overall (Max 19)

Evidence / comments

Assessment form12

E Fat, sugar and saltAll caterers should attempt to limit the fat (especially saturated fat), sugar and salt content of their meals.

Use healthier fats or oils and give the customers the choice to use/add butter, spread, dressings or sauces.

Use products that are low in fat/saturated fat, salt and sugar and cut down or avoid adding salt and sugar in cooking.

Fats

Cooking / preparation Yes No N/A

35. Are predominantly monounsaturated and/or polyunsaturated oils used in all cooking processes using fats and oils?

3 0 3

36. If you offer the following, are they available prepared / cooked / served without added fat (e.g. butter/spread/oil/ghee):

Vegetables-

Potatoes (mashed, boiled, new, jacket)-

Pasta-

Noodles -

Rice -

Eggs (boiled, poached, scrambled) -

2

2

2

2

2

2

0

0

0

0

0

0

2

2

2

2

2

2

Total / 15

Butter and spreads Yes No N/A

37. Are sandwiches, rolls and baguettes available without butter/spread (i.e. is the customer given a choice without having to ask)?

3 0 3

38. Are lower fat/monounsaturated/ polyunsaturated spreads offered instead of butter?

3 0 3

39. If butter/spread is served with foods (e.g. potatoes, toast, unfilled bread rolls), is it always served separately / on the side?

3 0 3

Total / 9

Assessment form 13

Dressings and condiments Yes No N/A

40. If mayonnaise is used, is it always reduced fat? 3 0 3

41. Are reduced fat salad dressings always available? 3 0 3

or

Are low fat (less than 3%) salad dressings always available?• 4 0 4

Total / 7

Sauces Yes No N/A

42. Are lower fat cooking sauces (e.g. tomato based) always available as an alternative to creamy sauces with a high fat content (e.g. carbonara or korma)?

3 0 3

43. Are customers able to choose whether desserts, puddings and cakes are plain or served with cream/custard/ice-cream?

2 0 2

Total / 5

Overall (Max 36)

Evidence / comments

Assessment form14

Sugar Yes No N/A

44. Are low sugar/artificially sweetened drinks available (excluding plain, unflavoured water)?

2 0 0

45. Are artificial sweeteners available as an alternative to sugar (e.g. for customers to add to hot drinks or cereal)?

2 0 2

46. Are lower sugar desserts and puddings available?(these may be made with less sugar than original recipe, using artificial sweeteners in part or total, using fruit to sweeten etc) [do not include fruit salads which are covered in fruit section]

2 0 2

Total / 6

Snacks, biscuits and cakes Yes No N/A

47. Are lower fat cakes always available e.g. reduced fat muffins? 2 0 2

48. Are two or more types of healthier alternatives to confectionery and savoury snacks available? (e.g. dried fruit, nuts and seeds, baked crisps, rice cakes, rye bread)

3 0 3

49. Are healthier alternatives to biscuits and cakes available, such as teacakes, malt loaf, fruit bread? [Do not include fruit as covered elsewhere. Also be aware that a lot of cereal-type bars are high in sugars – more than 12.5g added sugars/100g]

3 0 3

Total / 8

Salt Yes No N/A

50. Are other methods of flavour enhancing used such as herbs, spices, lemon juice or vinegar instead of salt/MSG/soy sauce etc?

3 0 3

51. Is unsalted water used when cooking:

rice -

pasta -

potatoes -

vegetables? -

1

1

1

1

0

0

0

0

1

1

1

1

52. Are customers given the choice whether they want salt or to add salt to their food (e.g. chips, baked potato, sandwiches)?

2 0 2

Total / 9

Overall (Max 23)

Assessment form 15

Evidence / comments

F Water

Water Yes No N/A

Is water always available, either:

53. tap water (freely available on the counter/table or offered to customers)?

3 0 3

or

unflavoured bottled water•

2 0 2

Overall (Max 3)

Evidence / comments

Assessment form16

G Vending machines

Yes No N/A

54. If you have food vending machines available do you offer at least 3 of the following options:

Bagels, fruit breads or tea cakes•

Fruit (not in syrup) –either whole or in pieces•

Dried Fruit (with no added fat)•

Vegetable sticks (with dips- optional) •

Sandwiches with salad and no mayonnaise or sauces•

Yoghurts or fromage frais (plain or fruit only)•

Fruit, nut and seed bars with no added sugar•

Plain popcorn (no added salt, sugar, fat or honey)•

4

4

4

4

4

4

4

4

0

0

0

0

0

0

0

0

4

4

4

4

4

4

4

4

55. If you have drink vending machines do you offer at least 2 of the following options:

Milk (including flavoured milk)•

Fruit or vegetable pure juice•

Plain yoghurt drinks•

Plain soya, rice or oat drinks•

Water (still or sparkling)•

2

2

2

2

2

0

0

0

0

0

2

2

2

2

2

Overall (Max 16)

Evidence / comments

Assessment form 17

H Children’s mealsHealthy choices should be available for children

Yes No N/A

56. Are at least 2 appropriately priced small portions of healthier adult meals available?

4 0 4

or

Does at least half of the children’s menu contain •healthier options?

4 0 4

57. When chips/deep fried potato products are served as an accompaniment to a meal, are healthier alternatives, such as baked potato or pasta always available?

2 0 2

58. Is fruit, vegetables or salad served as a part of every children’s meal? 2 0 2

Overall (Max 8)

Evidence / comments

Assessment form18

I Display, pricing and marketingHealthier options should be promoted

Promotion and display Yes No N/A

59. Are healthier options promoted by:

giving a more prominent position on displays than - less healthy options

clearly indicating healthier options on the menu/labelling - food on display?

staff actively promoting healthier options (e.g. prompting customers - to order extra salad/vegetables or offering an alternative to chips)?

using pricing policies or promotions to encourage customers to have - vegetables, salads, fruits or additional starchy foods such as bread?

3

3

3

3

0

0

0

0

3

0

0

0

Total / 12

Staff training Yes No N/A

60. Are staff aware of the healthier options that are available? 2 0 0

61. Have key members of staff undertaken recognised/accredited nutrition training (certificate for evidence), and have they cascaded key messages to all other staff? (records of training)

4 0 0

62. If Yes to above, can all staff demonstrate an understanding of why they are promoting healthier options i.e. importance of reducing fat and sugar intake, and increasing fibre, knowledge of different types of fats and why some fats are healthier etc?

4 0 0

Total / 10

Overall (Max 22)

Assessment form 19

Evidence / comments

Based on the Welsh Healthy Options Award

22427 0909 Ver3