Risk levels of Rotorua food premises

3 March 2016

This clarification is in response to a news article today featuring comment based in misinterpretation of food risk categories assigned to food premises in Rotorua:

Risk levels assigned to Rotorua food premises by council inspectors are not an indication of bad practice or bad standards.

The majority of premises within our district are operated in a safe manner with good practice and standards, Rotorua Lakes Council manager compliance solutions, Neven Hill, says.

Risk levels are assigned to determine what inspection regime is required and take into consideration a number of factors, including the type of food that is handled, previous compliance history, cleanliness and food handling standards.

“For example, food of a type that carries a higher risk, such as raw chicken, could place food premises in a higher risk category,” Mr Hill says.

Such premises might remain in the “high risk” category, due to type of food being handled, even if they have excellent standards and practices.

“That is because the food they handle carries an inherently higher risk than other types of foods.

“It is incorrect to draw the assumption that a high number of premises placed in the “high risk” category – which is done for the purposes of inspection – means we have a high number of premises with below-standard practices. That is not the case,” Mr Hill says.

“As a tourist destination our staff are particularly conscious of the need to ensure that the standards of our food premises are maintained at high levels and the vast majority of Rotorua’s registered food premises’ owners and operators clearly have pride in the products and services they have on offer.”

Just one Rotorua operation has been required to close in the last 12 months as a result of not meeting the required standards. Cleaning and maintenance was undertaken and the premises were cleared to re-open within five days of the closure.

Mr Hill says under the council’s food safety bylaw, all operators of food premises are required to have on duty, at all times, a staff member who is suitably qualified, which means they have to have completed an approved course which covers the safe handling and preparation of food. There are a number of approved courses available.

[ENDS]

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