Media release
17 December 2014

Making the grade important for foodies

As the local food scene expands to include the latest international style with that quintessential Kiwi flavour, competition in the industry is high and nothing but an A grade will do.

Since Auckland Council implemented the Food Safety Bylaw last year, which covers inspection, staff training, the conduct and maintenance of premises, and cleaning and sanitising, there has been a significant improvement in food safety and hygiene, with almost 98 per cent of businesses scoring an A or B.

“We are encouraged by these numbers as it means an increase in food safety, minimising the potential risks of food bought from restaurants, cafes, food stalls and mobile food shops,” said Councillor Calum Penrose, Bylaws Committee Chair.

“Now food premises have to display their grade prominently, customers have become more aware of the grading of food safety practices and hygiene.”

“The food grading system is just one aspect of a consistent approach to food safety region wide to protect public health. From a customer’s point of view, the grade allows them to make an informed choice before they eat out,” says Mervyn Chetty, Manager Environmental Health.

There are over 8,520 licensed food premises in the region, including 762 new applications for licences this year.

“We have seen an increase in food operators wanting to sell food at markets. This year alone, we have had three new night markets open, bringing the total to nine night markets operating in Auckland,” says Mr Chetty, who also noted that food trucks were gaining in popularity.

For more information about food safety, please visit www.aucklandcouncil.govt.nz/food

Ends

Editors notes:
Aside from having to display grades, food operators also face major changes to food regulation for the first time in 30 years. The Food Act 2014, passed into law earlier this year, is designed to give food businesses the tools to manage food safety themselves based on the level of risk associated with the kinds of food produced and in a way that suits their business. Under the national legislation, most food businesses willneed to operate with a registered Food Control Plan.

Although the Food Act comes into effect in March 2016, Auckland Council is encouraging the region’s food businesses to continue with its excellent food reputation and lead the way and start operating under the Act now.

Auckland Council grading assessments are based on best food hygiene practice and the type of food handled.

Grades are allocated as follows:

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