Excellence in Health Gold Plate Award
What Is The Gold Plate Award For Excellence In Health?
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:
- Safe food handling and hygiene practices
- Healthy choices on the menu
- Smoke-free dining areas (inside and out)
- A choice of non-alcoholic and low-alcoholic drinks
Why Was It Established?
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.
Safe Food Handling And Hygiene Practices
The maintenance of good practices in hygiene and food handling is essential at all times when preparing and serving food.
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?
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.
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
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.
Here are some ways to ensure menus are delicious, attractive and healthier.
Offer plenty of vegetables
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.
Here are some ways to ensure menus are delicious, attractive and healthier.
- Include good-sized portions of vegetables/salad within the costof a main meal so that customers do not have to order and pay extra.
- Main course and side salads should be available with a choice of no dressing, or low fat or no-oil dressings and toppings.
- Encourage staff to ask customers if they would like their salad dressing on the side.
- Increase the variety of raw vegetables used in salads.
- Vegetables (including potatoes) should be prepared or served without added butter, margarine or cream.
- Offer vegetable soups and provide choices that do not contain cream or coconut cream.
Availability of fruit
Where desserts or cakes are offered, fresh fruit and/or fresh fruitsalad should also be available.
- Present fresh fruit attractively, take advantage of fruits in season.
- Fruit and fruit salad should always be in prime condition and be priced as an equal or cheaper alternative to other desserts, cakes, snacks or breakfasts.
- Serve fruit-based desserts.
A variety of bread choices
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.
- Offer a choice of bread and bread roll types, e.g. wholemeal, granary, multi-grain, pita, rye or high-fibre types.
- Focaccia, garlic or herb bread is not considered a suitable alternative, as it is usually high in fat.
- Offer bread at the table, free of charge.
- Use thicker bread for sandwiches and experiment with different fillings.
Reducing the amount of fat
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.
Healthy, low-fat main courses
Eating more bread and a variety of bread types means an increase in the intake of dietary fibre.
- Offer more pasta, noodle and rice dishes.
- Offer a choice of pasta and noodle toppings, including toppings which are vegetable based and not cream based.
- Offer lower fat alternatives to rice toppings, e.g. curries without coconut cream.
- For Asian dishes, offer extra steamed or boiled rice at no extra charge.
- Meat dishes – where meat, chicken or fish are offered, each type should offer a healthy choice, e.g. lean meat, skinless chicken.
- Offer low-fat sauces or toppings for meat dishes, or offer them as optional.
- When you offer vegetarian dishes, provide low-fat choices. Not all vegetarian or meatless dishes are low in fat. Many contain large amounts of cheese, pastry, cream etc. which can be higher in fat than their meat counterparts.
- Offer dishes based on beans, pulses, or legumes, or add these foods to your popular dishes such as curries and pasta toppings.
Cakes and desserts
- Garnish cakes, and desserts with fresh fruit rather than cream.
- Alternatively, encourage your staff to ask customers first if they would like cream with their dessert, rather than adding it automatically. Accompaniments to cakes, such as cream and ice cream, are optional.
- Offer customers the option of milkshakes, smoothies, iced chocolate, iced coffee etc. with or without cream or ice-cream.
Alternatives to fat spreads
- A choice between butter, margarine (polyunsaturated or monounsaturated), and fat-reduced spreads, e.g. ricotta, lite cream cheese, avocado etc. should always be available.
- All sandwiches, rolls, pita breads etc. should be available, and preferably offered, without any spread.
Reduced-fat milk and dairy products available
- Always offer a choice between low-fat milk (skimmed or Hi-Lo) and whole milk for hot and cold drinks.
- Promote the availability of low-fat milk on menus and menu boards, and encourage staff to offer a choice.
- Use low-fat milk in sauces and milk-based recipes.
Tobacco Products Control Regulations 2006 (WA)
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.
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?
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.
Tips for selecting a non-smoking outdoor dining area
Shape and design
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.
Levels
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.
Signage
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.
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.
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
Consider all of the ways in which you and your staff can let customers know about your new policy. These may include:
- When customers are booking a table
- Placing signs or window stickers near the front door and in non-smoking areas
- When customers enter the restaurant and are being seated
- Through your advertising and marketing
Further questions you might have:
Why haven’t more of the customers asked for an outdoor non-smoking area?
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.)
What about a smoker’s right to smoke?
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).
How do I deal with customers who light up in a non-smoking area?
Well-placed signs reminding customers that they are in a non-smoking area normally prevent problems from arising.
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?
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.
My outdoor area is too small to divide. What can I do?
In outdoor dining areas, smoke drift may be a problem. You can consider going totally smoke-free.
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
- It is an offence under Section 115 of the Liquor Control Act to sell or supply alcohol to a drunk person or allow a drunk person to consume alcohol. This offence carries a fine of up to $10,000. An intoxicated customer is your responsibility.
- Non-alcoholic cocktails have an equal or higher profit return than alcoholic drinks.
- Customers appreciate the superior service, and see management as helping them stay within the drink driving limits.
- Research has shown that customers will start to patronise establishments that encourage responsible drinking.
- Low-alcohol drinks are tasty and refreshing.
How To Provide Low-Alcohol Alternatives:
Provide a selection of low-alcoholic or non-alcoholic drinks at competitive prices.
- Provide a carafe of water on the table as standard practice.
- Provide the option of wine by the glass or half bottle so patrons do not have to purchase a full bottle.
- Serve standard-sized drinks or at least be aware of how many standard drinks the glasses at your establishment hold.
- Allow customers to finish one drink before filling their glass.
- Provide low-salt nibbles.
- Introduce a range of interesting non-alcoholic cocktails.
- Hold an alcohol-free cocktail party or tasting.
- Call a taxi if the customer has had too much to drink
Some Common Questions Asked About Creating A Safer Drinking Environment:
Won’t encouraging patrons to drink within safer limits reduce our profits?
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.
What right do we have to change patrons’ habits?
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.
Won’t I be accused of being a ‘wowser’?
Restaurant staff are not imposing their beliefs about alcohol, they are abiding by the State’s liquor laws.
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?
Once the recommended practices are in place, staff should find them easy to implement as part of the improved service offered by your establishment.
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
Signage about the liquor laws are available from the Drug and Alcohol Office to support your legal obligation to refuse service to intoxicated persons.
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:
These recipes are designed to serve a specified number of drinks of approximately 50 ml each.
- Caribbean Crush (Cocktail)
- Lemon Sunrise Punch (Long drink)
- Ginger Sparkle (Long drink)
- Moonlighting (Cocktail)
- Kiwi Quencher(Cocktail)
- Carribean Crush (Cocktail)
Blend pineapple, coconut milk, lime juice and ice until smooth. Pour into cups. Fill with ginger ale. Garnish with pineapple slices.
Lemon Sunrise Punch (Long drink)
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
Ginger Sparkle (Long Drink)
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 |
Combine ginger ale and ginger beer. Serve with ice, as a long drink. Garnish with a slice of lemon.
Moonlighting (Cocktail)
Blend ice-cream and chopped banana with pineapple juice for 30 seconds. Garnish with sliced cherries or strawberries and serve immediately.
Kiwi Quencher (Cocktail)
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 |
Pour lemonade into cups. Puree or blend peeled kiwi fruit and pour puree slowly onto lemonade. Garnish with half a cocktail cherry.
For Professional Development And Training
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.
Food Safety Standard 3.2.2
Division 2-General Requirements
1. A food business must ensure that persons undertaking or supervising food handling operations have:
- Skills in food safety and food hygiene matters
- Knowledge of food safety and food hygiene matters commensurate with their work activities
2. Food handlers and supervisors must obtain the skills and knowledge to produce safe food.
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.
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:
Jane Robertson - Executive Officer at the Catering Institute of Australia on (08) 9336 6230
For Further Information
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.
Smoking
Contact the Tobacco Control Branch, Department of Health.
Phone: (08) 9242 9633
Alcohol
Contact the Alcohol and Drug Office
Phone: (08) 9370 0333
Nutrition
Contact the Food Unit- Environmental Health
Phone: (08) 9388 4999
Food Safety
Contact the Health Services Department of your local council or the Food Unit – Environmental Health
Phone: (08) 9388 4999
A joint project of the
Catering Institute of Australia (WA Division)
and the
Department of Health Western Australia
HP 7236 June 07
