Challenges of implementing a food grading system in Local Government

Transcription

1 Challenges of implementing a food grading system in Local Government

2 Introduction What is a rating scheme? State of play Australia and internationally Performance vs. best practice

3 Scheme Overview What is the Eat Safe scheme? How does it work? Governance Industry partnerships

4 PHASE 1

5 Project Lifecycle Baseline research Political implications & processes Stakeholder consultation & engagement Implementation Costs Finalisation Ongoing maintenance

6 Baseline Research Legislative constraints (privacy, voluntary vs. mandatory, incentives) Existing schemes anecdotal evidence, trends Public opinions & support Industry support Language survey

7 Engagement Difference between larger and smaller Councils Engagement may inhibit or speed up innovative processes Consider influence that key stakeholders may have on the operational scheme Test the outcomes from engagement sessions

8 Legal requirements Food Act 2006 Right to Information Act 2009 Legal agreement between Council and participating food businesses Disclaimer Registered trademark under the Trade Marks Act 1995

9 Stakeholder Consultation Who to consult with: Establishment of an Industry Working Group (Restaurant & Catering QLD, QLD Hotels Association, Baking Industry Association QLD, Clubs QLD) Industry Information sessions Challenges with chain stores

10 Questions?

11 PHASE 2

12 Marketing & Communication Marketing and Communication Plan Industry Information sessions Mail outs Educational material Community Media Website Stickers and certificates Advertising Ambassador Social networks Printed press

13 Marketing & Communication Continued Tools ipads, eforms, translated materials, advertising Scheme incentives Certificates & stickers Website Media

14 Implementation process 1. Staff training 2. Industry preparation and education (phone calls, information sessions, educational inspections, mail outs) 3. Execution of Eat Safe audits 4. Review and reassessment processes 5. Enforcement Team

15 Implementation Challenges Change management Organisational: EHO s resisting change Focus on key operational areas Transition ownership champion Industry: Making resources available Engagement and communication

16 Finalisation Website goes lives Launch Common issues What to expect

17 Costs Human resources Project Team, EHO s, contractors, operational administration support Web design System changes Marketing and communication Staff tools and resources Sharing resources

18 Questions?

19 PHASE 3

20 Scheme maintenance Comparison in standards (review) Maintaining interest and usage of scheme industry & residents Continual engagement with industry Monitor interest levels (i.e. Omnibus Survey) Key performance indicators Budget for innovation & continuous improvement

21 Industry Benefits Red tape and regulatory burden reduction: Licence fee reductions (discount incentives for higher performing businesses) Potential reduction in audit frequency Free marketing opportunities for compliant businesses No additional financial or regulatory burden for compliant businesses

22 Community Benefits Not just about regulatory compliance Improves food safety standards and reduces incidence of food borne illness Increases food safety awareness in the community to assist people in making informed food and dining choices Maintain world class food safety standards

23 Community Benefits continued Historical Complaint Data 1200 Number Unsafe Food / Food Borne Illness Food Premises/ Food Safety Standards /08 08/09 09/10 10/11 11/12 Year

24 Benefit Realisations Simple, transparent and consistent scheme Focus resources on non-compliant businesses Increase in enforcement trends (escalated enforcement process) Increase in compliance levels Stronger relationships and partnerships with industry groups

25 Operational & Scheme Differences What aspects can be modified to suit organisational needs? What does your Council expect or need?

26 Questions?

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