Does the Food Code provide for a letter grade rating system that will advise consumers of the performance of the restaurants they visit?
Yes, Rule 10(2)(l) of the GA Food Code provides for the letter grade based upon a numerical graded scale. The numerical score is derived from total point values taken for violations of Risk Factors and Good Retail Practices during the inspection and subtracted from a total score of 100. When a restaurant staff is short employees it posses a service problem but it also puts the restaurant guest at risk to have their food cooked and served by sick employees. What could be a possible solution? As a former server from a popular restaurant chain, I have seen the managers notably keep sick servers and kitchen workers on shift. Both of versions (1996 and 2007) place the responsibility for preventing pathogens transmittable via food from food employees on the CFSM and the PIC in her/his absence. The CFSM and the PIC will be in violation of the law should they allow a sick food service employee to continue work. The CFSM is required to monitor all food employees health for symptoms of vomiting,
Related Questions
- Who will convert the 5 point scale rating in the U.Va. performance evaluation system to the 3 point scale in the state performance system – supervisors, central HR or the system?
- How should I estimate my GPA since my university does not report course performance using the letter grade basis?
- What if a group develops a rating system? What would ALA advise?
