Eateries scoring for hygiene
TWEED cafe, restaurant and takeaway operators met with council, business and tourism officials on Tuesday to launch a new program to promote and recognise excellence in hygienic food practices.
The Kingscliff Hotel hosted the launch of the Scores on Doors program, which aims to improve food safety standards in the retail food industry.
The Tweed Shire is one of 63 local government areas in the state to implement the New South Wales Food Authority program, which awards a uniform rating system to retail food businesses which then promote and display their rankings.
The rating system runs from good (three stars) to excellent (five stars), and represents compliance to the Food Standards Code.
Businesses are given their rating based on regular hygiene and food safety inspections.
Tweed Council's planning director Vince Connell said those visiting eateries in the Tweed region expected quality and Scores on Doors assisted businesses in delivering high standards.
"Scores on Doors gives participating businesses a fantastic opportunity to show customers how seriously they take food hygiene and the results they have achieved by displaying a rating certificate on their premises," Mr Connell said.
The planning director said the uniform rating system was easy for regular customers and visitors to read.
"Scores on Doors give customers an idea of what's going on in the kitchen and out the back of their favourite restaurant, cafe or takeaway."
Destination Tweed chief executive officer Bill Tatchell said Scores on Doors was a wonderful guide to identify businesses maintaining food hygiene excellence.
"It's a great initiative to foster and improve the retail food industry, which is a key part of the Tweed's business and tourism sector," Mr Tatchell said.
Restaurants to receive the five-star maximum rating were the Kathmandu Kitchen in Kingscliff, Henna Cafe in Pottsville, Choux Box in Kingscliff, Origin Kebabs in Tweed Heads South and Ned Kelly's Pizza in Tweed Heads.
Kathmandu owner Shankar Shrestha said his ongoing success in hospitality came from providing great food.