Grading System Of Food Operations

Recent cases of unhygienic food which led to food poisoning and deaths. Now we elaborately explain the establishment of the grading system.

NEA Grading System

The Grading System for Eating Establishments and Foodstalls was introduced in June 1997. Its two main aims were to provide a more structured system of appraisal for food outlets and to motivate licencees to improve and maintain good personal and food hygiene at their stalls. Besides providing recognition to licensees to improve and maintain a high standard of cleanliness, housekeeping and hygiene, this system enables the public to make a more informed choice when patronizing these stalls. Eating establishments and foodstalls are assessed by NEA and given the following grades of food hygiene:

Excellent >85%

Good 70% - 84%

Average 50% - 69%

Poor <50% style="font-weight: bold;">

Straight A's Programme

Building upon this system, the NEA has since introduced the Straight A's programme for school canteens and foodcourts. This programme sees the end of poor practices such as handling cooked food with bare hands, using chipped or cracked crockery, leaving cooked food exposed without proper cover, stacking of plates of food for sale and using uncovered refuse bins. NEA officers began working in partnership with major food court companies in Sept 2002 to boost the food hygiene standard in their outlets through a self-regulation program (SRP). The main component of the SRP is an in-house food hygiene monitoring system that supplements the regular inspections carried out by NEA. Straight A's Programme Building upon this system, the NEA has since introduced the Straight A's programme for school canteens and foodcourts. This programme sees the end of poor practices such as handling cooked food with bare hands, using chipped or cracked crockery, leaving cooked food exposed without proper cover, stacking of plates of food for sale and using uncovered refuse bins. NEA officers began working in partnership with major food court companies in Sept 2002 to boost the food hygiene standard in their outlets through a self-regulation program (SRP). The main component of the SRP is an in-house food hygiene monitoring system that supplements the regular inspections carried out by NEA.

To further assist the general dumbass public, we need a more concise grading system that in detail provides an exact understanding after acknowledging the grade. I personally recommend the implementation of the below grading system: