Confidence in Management – how your business manages and records food safety, such as temperature checks from farm to fork, training records, cleaning records, pest control, opening and closing checks, monitoring records and how well your business follows these guidelines on a daily basis.

Structure – assesses the structure of the premises, facilities, pest management, cleanliness, layout, lighting, ventilation and wastage.

Hygiene Practices – how well are your food handlers and chefs trained in food safety and hygiene. How well do your food handlers follow these guidelines on a daily basis. How food is received as a delivery, how food is stored in a fridge, freezer or dry stores. How food is prepared, cooked, chilled, reheated and held hot.