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The Gold Plate Award for Excellence in Health is a joint initiative of the Catering Institute of Australia (WA Division) and the Department
of Health Western Australia.
The award recognises restaurants which provide safe food and offer healthy menu choices in a safe environment.
The main criteria are:
The award aims to meet the growing demand by customers for healthy choices when dining out, and to recognise restaurants which offer
excellent standards of service in these areas.
The maintenance of good practices in hygiene and food handling is essential at all times when preparing and serving food.
The food we eat is one of the major influences on our health. Healthy foods which are low in fat, salt and sugar and high in fibrehelp to reduce
the risk of diet-related illnesses such as cardiovascular disease, some forms of cancer, excess weight, obesity, diabetes, high blood pressure,
constipation and other bowel diseases.
To promote health and encourage customers to select healthier options, the menu should be low in fat, sugar and salt, and contain plenty of vegetables
and fruit items. Some of your existing menu items may already meet these criteria. Others may need only minor changes. If you provide a
children’s menu it should contain plenty of healthy, inviting menu choices to encourage children and parents to select the healthier options.
One of the most important changes people can make towards healthy eating is to consuming more vegetables and fruits. There should be
a variety of vegetables and/or salads available on every menu.
Where desserts or cakes are offered, fresh fruit and/or fresh fruitsalad should also be available.
The amount of fat can be reduced in menus that offer more low fat main courses, as well as by selecting ingredients, cooking methods
and service practices that will lower the total fat content.
The amount of fat can be reduced in menus that offer more low fat main courses, as well as by selecting ingredients, cooking methods
and service practices that will lower the total fat content.
Eating more bread and a variety of bread types means an increase in the intake of dietary fibre.
The Tobacco Products Control Regulations 2006 (the regulations) ban smoking in all enclosed public places other than a conditional
exemption applying to the International Room at Burswood Casino . Restaurants, cafes, cafeterias, other eating places and outdoor or
alfresco dining areas which are enclosed public places are covered by the regulations.
Surveys of West Australians have shown that there is substantial demand for smoke-free areas in outdoor areas of restaurants. A number
of eating places in Western Australia have already introduced non-smoking outdoor areas and the Department of Health recommends making
at least 50 per cent of seating in outdoor areas non-smoking.
Use the shape and layout of the outdoor dining area to help determine the most effective location. Generally, the more space you can leave
between the smoking and non-smoking areas the better. Take advantage of existing features, such as plants and walkways as separation.
If your outdoor dining area is split level, make a lower section smoke-free. Otherwise, smoke might rise from the smoking area into the
non-smoking area.
The no-smoking symbol is an internationally recognised and widely accepted sign. Clearly displayed signs will assist in avoiding confusion
among patrons and unnecessary intervention by your staff.
You should train staff in all aspects of the regulations banning smoking in enclosed public places as you would for any new restaurant policy
or regulations requiring compliance. It is your responsibility as the occupier of the premises to ensure that your employees are aware of the
regulations.
Consider all of the ways in which you and your staff can let customers know about your new policy. These may include:
Unfortunately, most people are uncomfortable about speaking up. They just eat in discomfort and may hesitate to return in future. (Many people
say they would eat out more frequently if more restaurants provided smoke-free outdoor areas.)
There is no law giving a person the ‘right’ to smoke in a restaurant or any public place. It is an occupier’s right to choose whether or not
to allow smoking anywhere on the premises (the regulations already prohibit smoking in enclosed areas of a restaurant where no meals
are served).
Well-placed signs reminding customers that they are in a non-smoking area normally prevent problems from arising.
Your restaurant or cafe should be designed to prevent the spread of smoke into non-smoking areas. For outdoor areas see if they can be
seated further from the smoking area. Take the opportunity to reassess whether you continue to allow smoking in outdoor alfresco areas that
adjoin indoor or outdoor non-smoking areas.
In outdoor dining areas, smoke drift may be a problem. You can consider going totally smoke-free.
Provide a selection of low-alcoholic or non-alcoholic drinks at competitive prices.
Studies indicate that overall profits do not decrease. Although heavy drinkers may consume less alcohol, moderate drinkers support
establishments that encourage responsible drinking. Non-alcoholic cocktails have an equal or higher profit return than alcoholic drinks
and patrons will appreciate the greater choice of beverages.
Aiming to achieve a safe drinking environment is not about changing people’s habits – it is about offering patrons choice and a higher
standard of service, while staying within the law. While patrons are entitled to drink as they wish, there are laws preventing them from
remaining at your venue if they are drunk and limiting how you serve alcohol. Patrons do no have the right to make you break the law.
Restaurant staff are not imposing their beliefs about alcohol, they are abiding by the State’s liquor laws.
Once the recommended practices are in place, staff should find them easy to implement as part of the improved service offered by your
establishment.
Signage about the liquor laws are available from the Drug and Alcohol Office to support your legal obligation to refuse service to
intoxicated persons.
These recipes are designed to serve a specified number of drinks of approximately 50 ml each.
Blend pineapple, coconut milk, lime juice and ice until smooth. Pour into cups. Fill with ginger ale. Garnish with pineapple slices.
Slice lemons or limes thinly. Combine barley water, lemon squash and sugar. Add lemon or lime slices, mint and ice. Just before serving,
add soda
Combine ginger ale and ginger beer. Serve with ice, as a long drink. Garnish with a slice of lemon.
Blend ice-cream and chopped banana with pineapple juice for 30 seconds. Garnish with sliced cherries or strawberries and serve
immediately.
Pour lemonade into cups. Puree or blend peeled kiwi fruit and pour puree slowly onto lemonade. Garnish with half a cocktail cherry.
To be eligible to enter the Excellence in Health Gold Plate Award, your restaurant must have achieved an acceptable standard of food
safety and hygiene as required by legislation.
Contact an accredited training organisation for Food Safety training. For further information on legislation and what is required in
documenting food safety systems contact the Environmental Health Officer at your local council.
Jane Robertson - Executive Officer at the Catering Institute of Australia on (08) 9336 6230
To be eligible to enter the Excellence in Health Gold Plate Award, your restaurant must have achieved an acceptable standard of food
safety and hygiene as required by legislation.
Contact the Tobacco Control Branch, Department of Health.
Contact the Alcohol and Drug Office
Contact the Food Unit- Environmental Health
Contact the Health Services Department of your local council or the Food Unit – Environmental Health
A joint project of the Web site by YBITS Computer & IT Services, 2008
Safe Food Handling And Hygiene Practices
While many people might not comment adversely about signs of poor hygiene or visible dirt, its presence is unlikely to encourage them to come back.
Any suspicion of food poisoning after a visit will ensure that they never return.
On the other hand, reports that a catering establishment has a clean kitchen, keeps very high standards of cleanliness and has a documented food
safety system is of benefit both from the management perspective and also of producing a high quality product.
To be eligible to enter the Excellence in Health Gold Plate Award, your restaurant must have achieved an acceptable standard of food safety and
hygiene practices that afford a safe, nutritious and quality product.
The Excellence in Health category in particular, requires establishments to be able to demonstrate the staff skills and knowledge through documented
processes.
It is also of value to be able to substantiate the activities of cleaning, receival of goods, storage including storage temperatures along with
hygiene practices, by the use of documentation and records. The documentation need not be complex, but be sufficient to demonstrate the management
of the production of safe food for diners.
The new legislative requirements allow restaurateurs to manage their facility to achieve an acceptable outcome. What the statute does is set the
baseline from which to work.
Further changes are in process to require an enhancement of the above with the introduction of the need for some establishments to have documented
food safety plans. That is yet another initiative assisting to ensure the consumer can have confidence in the food they purchase.
The abundance of good quality produce in this State and the assurance of safe food go hand in hand to enable a pleasurable dining experience.
Why Offer Healthy Food Choices?
Consumers are now making healthier food choices. The increasing demand for healthier foods is evident from the wide range of low fat,
no added salt, no added sugar and wholegrain food productsnow available.
Foods consumed away from home account for a major and increasing proportion of an individual’s total food intake. It has been
estimated that about 30 per cent of the family food budget is spent on foods prepared away from home. This corresponds to an
average of 200 meals or snacks per person per year.
Offering and promoting healthy food choices at restaurants will support the move towards healthy eating, it also makes goodbusiness sense.
How To Provide Healthy Food Choices
Here are some ways to ensure menus are delicious, attractive and healthier.
Offer plenty of vegetables
Here are some ways to ensure menus are delicious, attractive and healthier.
Availability of fruit
A variety of bread choices
Reducing the amount of fat
Healthy, low-fat main courses
Cakes and desserts
Alternatives to fat spreads
Reduced-fat milk and dairy products available
Tobacco Products Control Regulations 2006 (WA)
The regulations reflect the Government’s commitment to reducing the exposure of people to the harmful effects of second hand tobacco
smoke (SHS). They also address growing community concern over the health effects of SHS and overwhelming community support for tougher
smoking restrictions in public places.
Smoking is banned in any public place which has an impermeable roof and is more than 50% enclosed by walls. A wall includes awnings,
perspex sheeting, trellis or any other form of wall or enclosure. For the purposes of the regulations retractable coverings are deemed
to be down when calculating whether a place is 50% enclosed.
Occupiers of licensed premises are required to display signs at entrances to all enclosed public places. Failure to display these signs
is an offence.
Information about the regulations and free signs and stickers are available at www.health.wa.gov.au/tobaccocontrol
Stickers and signage can also be ordered free of charge by telephone from HealthInfo on 1300 135 030.
The regulations do not prevent the adoption of additional no-smoking policies that go further than the requirements set down in law.
The adoption of non-smoking policies in outdoor areas is a positive step you can take towards meeting the growing demand within the West
Australian community for smoke-free dining.
Why have a non-smoking section in the outdoor area of your restaurant?
Tips for selecting a non-smoking outdoor dining area
Signage
Staff
Give your staff some practical tips on implementing the outdoor non-smoking policy, such as removing ashtrays from tables in the outdoor
non-smoking area and checking that they have ‘no-smoking’ table signs.
Your staff can also provide valuable feedback about the new policy, such as comments from customers and the need to increase the size of the
outdoor non-smoking section. It is important to monitor the introduction of your new policy with your staff and deal with any issues as they
arise.
Informing customers
Further questions you might have:
Why haven’t more of the customers asked for an outdoor non-smoking area?
What about a smoker’s right to smoke?
How do I deal with customers who light up in a non-smoking area?
There may, however, be some instances where you or your staff may need to intervene.
If someone tries to light a cigarette, pipe or cigar in an area that is an enclosed public place, where possible approach them before they
actually light up. Remember to adopt a friendly manner. The regulations require you to ask the person to stop smoking and extinguish the
cigarette (or other tobacco product). If the person does not stop smoking you must ask them to leave the place until the person has finished
smoking.
If the person continues to smoke, implement your policy for dealing with patrons who exhibit anti-social or inappropriate behaviour.
You should apply the same procedures above for non-smoking areas that you have designated and that are not covered by the regulations
(not enclosed public places).
It is important that you or your staff do not assist patrons to smoke in non-smoking areas. For example, do not leave ashtrays on tables or
provide matches or lighters to patrons in non-smoking areas. Environmental Health Officers employed by local government have authority to
investigate breaches of the regulations.
What about people at non-smoking tables who complain about smoke-drift from the smoking area?
My outdoor area is too small to divide. What can I do?
For further information request a free copy of the publication Smoking in Enclosed Public Areas. General information on Legislation controls
in Western Australia – July 2006, by phoning 1300 135 030 or downloading a copy from the website.
http://www.tobaccocontrol.health.wa.gov.au/publications
Why provide Low-Alcohol Alternatives
How To Provide Low-Alcohol Alternatives:
Some Common Questions Asked About Creating A Safer Drinking Environment:
Won’t encouraging patrons to drink within safer limits reduce our profits?
What right do we have to change patrons’ habits?
Won’t I be accused of being a ‘wowser’?
Providing a responsible drinking environment will reduce the likelihood of problems occurring, and help you to avoid legal and civil action.
Won’t safe drinking practices be difficult to implement?
Responsible service of alcohol training by staff serving alcohol is now a mandatory requirement under the Liquor Control Act 1988.
This training should provide you with strategies to implement safe drinking practices.
Signage
See http://www.dao.health.wa.gov.au or phone Alcohol and Drug Information Services on (08) 9442 5000.
Some Interesting Non-Alcoholic Cocktail Recipes:
To Serve
25 People
50 People
100 People
Ginger Ale
500mls
1 litre
2 litres
Ginger Beer
500mls
1 litre
2 litres
Ice
1 cup
2 cups
4 cups
Lemon Slices
2
4
8
To Serve
25 People
50 People
100 People
Chilled lemonade
1 litre
2 litres
4 litres
Kiwi Fruit
2
4
8
Coctail cherries (optional)
15
30
60
For Professional Development And Training
Food Safety Standard 3.2.2
Division 2-General Requirements
The industry recognised there are available Hospitality and Healthy Catering courses offered by accredited training organisations and
recommends that entrants in the Gold Plate Award contact:
For Further Information
Smoking
Phone: (08) 9242 9633
Alcohol
Phone: (08) 9370 0333
Nutrition
Phone: (08) 9388 4999
Food Safety
Phone: (08) 9388 4999
Catering Institute of Australia (WA Division)
and the
Department of Health Western Australia
HP 7236 June 07
