Type of food and method of handling

Score	Description
40	Manufacturers of high-risk food that are not subject to product specific food hygiene regulations. Wholesalers and packers who re-wrap or re-pack high-risk foods. In this context, high-risk foods may be regarded as foods that support the growth of micro-organisms, and/or are intended for consumption without further treatment that could destroy pathogenic micro-organisms or their toxins.
30	Preparation, cooking or handling of open high-risk foods by caterers and retailers, except caterers that prepare less than 20 meals a day (see below).
10	Handling of pre-packaged high risk foods; caterers that prepare high-risk foods but serve less than 20 meals a day. Other wholesalers and distributors not included in the categories above. Manufacture or packing of foods other than high-risk. Premises involved in the filleting, salting or cold smoking of fish for retail sale to final consumer.
5	Retail handling of foods other than high-risk, such as fruit, vegetables, canned and other ambient shelf stable products. Any other businesses not included in the categories above.