Fillable Healthier Options Takeaways Application Form [PDF 1 Mb] (Ashfield District Council)

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Healthier Options Takeaways Application Form [PDF 1 Mb] (Ashfield District Council)

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How your business could benet from being ‘HOT’
Making a few simple changes to how you prepare, cook and display your menu, and by becoming a HOT,
could help your business. By achieving the merit, your business will be seen to be commied to
supporng local communies to lead healthier lives. Other benets could include:
Increasing customer choice
Increasing customer sasfacon and sales
Enhancing the reputaon of your business
Receiving a cercate and promoonal material to display in premises
Recognion of achievements through Nonghamshire County Council website and social media.
What is the HOT scheme?
The HOT merit scheme, run by Nonghamshire County Council and Environmental Health teams at your
district or borough council, aims to increase access to and awareness of healthier opons in takeaway
outlets. Many takeaways, restaurants, cafes and coee shops already oer healthier opons for their
customers and display informaon about this on their menus. Others may oer healthier opons without
realising or promong it. By making small changes to what is oered or how food is prepared, cooked or
served, takeaways can oer more choice for their customers.
Is your business eligible?
Any business which oers takeaway food in Nonghamshire and has a food hygiene rang of 3 or more,
is eligible to apply. The merit will last for two years, unless the takeaway has a change of owner or cuisine.
Your district or borough council has the right to remove the merit if the food hygiene rang falls below 3.
There is no cost to applying for the merit - please complete and return the aached self assessment
form to your Local Authority contact details overleaf
Healthier Opons Takeaways (HOT) are outlets that have been merited for
making posive changes, oering healthier ways of preparing, cooking or
serving food and drink to their customers.
For more informaon or to discuss the HOT merit in more detail, please contact your
local authority ocer:
District / Borough Council
Contact Details
The Food Team
food@asheld-dc.gov.uk
01623 457274
Liz Knights
liz.knights@bassetlaw.gov.uk
01909 533819
Sue Hickey
Chief Environmental Health Ocer
health@broxtowe.gov.uk
0115 9173612
Samuel Palmer
Food, Health and Housing Manager
Sam.Palmer@gedling.gov.uk
0115 901 3846
Amanda Hooke
Environmental Health Ocer
environmentaladminstraon@manseld.gov.uk
01623 463189
Health Improvement Ocer
Environmental.Health@nsdc.info
01636 650000
Denise Sawyer
Technical Ocer Neighbourhoods
DSawyer@rushclie.gov.uk
0115 9148269
Benets of a healthy balanced diet
A good diet is important for your health and many health risks can be dramacally
reduced by choosing a healthier lifestyle. In the UK, we have one of the highest rates of
heart disease and stroke in the western world, along with this obesity rates are
increasing.
When it comes to a healthy diet, balance is the key to geng it right. This means eang a wide variety of
foods in the right proporons and consuming the right amount of food and drink to achieve and maintain
a healthy body weight. In simple terms, we should eat more bre; eat less fat, less sugar and less salt.
More and more food is being prepared and eaten outside of the home, so caterers are therefore in a
posion of inuence to give customers the chance to choose healthier food without compromising on
taste.
Healthier Opons Takeaway (HOT) Merit
Self Assessment Form -
Page 1
Criteria
Yes No N/A
Comments / Evidence
Food Hygiene Rang Score of 3, 4 or 5 at last inspecon?
Menu Aached?
1. Displays, pricing, promoon and training
a
Are healthier opons given a prominent posion in
displays?
b Are healthier opons priced compevely?
c
Are sta rounely oered training on the healthy opons
that are available and taught about the benets of a
healthy lifestyle?
d
Do sta acvely promote healthier opons and rounely
oer or suggest them?
e Are smaller porons available to order for adults?
2. Fruit and vegetables (not including potatoes)
a Do you sell unsweetened fruit juices?
b
Are steamed, grilled or sr fried vegetables used in main
dishes?
c Do you oer extra vegetables or salads to meals?
d
Do you include a fruit or vegetable poron with each meal
or oer any vegetables or side salad opons?
3 Potatoes, bread, rice, pasta and starchy carbohydrates
a Are wholemeal opons always available?
b Do you oer thick cut chips?
c Are non-fried potato opons oered?
d Are non-fried rice opons oered?
The Merit is available for any premises oering take away foods.
Further guidance is available to clarify each queson on this assessment
form within the associated criteria checklist. Please use the comment box to help us understand exactly
how you are meeng the criteria - this might be examples of what you do or changes you have made.
Healthier Opons Takeaway (HOT) Merit
Self Assessment Form -
Page 2
Yes No N/A
Comments / Evidence Criteria
4. Dairy and alternaves
a Are low fat dairy products used in the cooking of food?
b Are low fat dairy products oered?
c Are lower fat variees of cheese oered?
5. Beans, pulses, sh, eggs, meat and other proteins
a
Is visible fat removed in preparaon of meat and skin
removed from poultry as standard pracce?
b
Are grilled, poached or sr fried meat and sh oered
as alternave to fried?
c
Are meat products, such as sausages and burgers,
oered grilled, baked or roasted on a rack, as an alternave
to fried or roasted in fat?
d
Are tofu or Quorn available as an alternave to
tradional meat dishes?
6. Fats, sugar and salt
a
Do you use an oil in the preparaon of your food with
less than 15g saturated fat per 100g?
b
Do you use an oil in cooking of your food with less than
15g saturated fat per 100g?
c
Where deep fat frying is unavoidable, is the oil heated
the opmum temperature, normally between 175 and
190 °C and the thermostat is accurately calibrated?
d
Do you drain excess fat from fried food before serving
by using the ‘shake, bang and hang’ technique?
e
Do you oer reduced sugar drinks (less than 5%),
unsweetened fruit juice and/or water?
f
Are customers given the choice whether they want salt
added to their food?
g Is salt added in the preparaon of your food?
f Is salt added in the cooking of your food?
I pledge to:
I pledge to:
I pledge to:
Healthier Opons Takeaway (HOT) Merit
Self Assessment Form -
Page 3
Your Pledges
We are asking you to think about at least three new things you can do to oer healthier
opons to your customers. There are some suggesons overleaf.
Contact Details
Name of Food
Business:
Type of Cuisine:
(e.g. Café/Deli/Indian)
Address of Food
Business:
(Inc. postcode)
Food Hygiene
Rang Score:
Your name
and job tle:
Contact Number:
Email:
Esmate of
Daily Covers:
Website Address:
Facebook Page:
Twier Name: Date:
Please return this form to your local Environmental Health Department
The form will be scored using a matrix to determine whether your takeaway has met the standards set to receive a HOT
merit. We will aim to process your applicaon with in two weeks. Thank you for applying to be a ‘HOT’.
Oce Use only
Assessment
Score:
Assessment
Decision:
Date:
Ocer Name:
Pledge Ideas
Below is a selecon of example pledges. You can use any of these as your pledges
(if they are suitable for you business) or you can use them as inspiraon to create your
own.
Displays, pricing, promoon and training
Make children's (smaller) porons available to everyone
Clearly adverse the healthier opons on the menu
Train sta to ask customers for the preferred healthier cooking method (grill, bake, poach, steam)
Have a compevely priced healthier opon each day or week
Fruit and vegetables (not including potatoes)
Oer fresh fruit or fruit salad alternaves
Oer salad with each meal
Oer vegetables with cooked meals
Where appropriate, incorporate pulses such as lenls and beans into soups, stews, curries etc
Potatoes, bread, rice, pasta and starchy carbohydrates
Oer wholemeal or wheat germ bread opons
Use or oer wholemeal pasta as standard
Use or oer brown rice as an alternave
Oer only thick cut chips—no skinny fries
Dairy and alternaves
Use crème fraiche or natural yoghurt in place of cream
Use or oer less cheese in llings and toppings
Use lower fat milk instead of full fat milk
Use lower fat dairy products when cooking meals
Beans, pulses, sh, eggs, meat and other proteins
Remove visible fat and/or skin from meat and poultry products before cooking
Use lean minced meat or drain o the fat during cooking
In cooked dishes, replace or reduce quanty of meat and substute with Quorn or pulses such as lenls and beans
Use tuna in spring water, instead of brine or oil
Fats, sugar and salt
Use oils with less than 15g saturated fat per 100g, such as rapeseed or sunower oil
When deep frying, ensure oil is heated to a temperature which reduces the take up of fat (e.g. 175
0
C for chips)
Oer lower fat spreads and dressings - ask customers if they want spread or dressings on their food
Ask customers if they want salt before adding it
Reduce or remove salt from the preparaon and cooking of food
Provide water and sugar free drink opons
Reduce poron sizes of sugary drinks (i.e. 330ml cans instead of 500ml boles)
Provide lower sugar or sugar free desserts/snacks
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Healthier Options Takeaways Application Form PDF 1 Mb (Ashfield District Council)

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Completed 5 February 2021

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