There are 3 levels of membership determined by the food hygiene rating plus the number of pledges that you make (e.g. FSA Food Hygiene rating of 4 plus 10 pledges = 14
Gold Membership = 19 points
Silver Membership = 15 points
Bronze Membership = 12 points (minimum required to be a member of the scheme)
Indicate below the pledges your business is committing to. You should only select pledges that are relevant to your business and this will be assessed as part of the application process. Your continued adherence to the pledges you make may be subject to confirmation by either your Environmental Health Service or officers from the Trading Standards Service.
Before making pledges you should refer to the Heart of Derbyshire
definitions and guidance document.
When completing this section of the form check the Implement this pledge option for all the options you are making as a member of Heart of Derbyshire. If any of the pledges are being introduced because of your application please also check the Change to existing practice option.
Fat Eating less fat can lower cholesterol and reduce the risk of developing heart disease FA1
Use an oil for frying with less than 15g saturated fat per 100g such as rapeseed or sunflower oil.
Use lean minced meat or drain off the fat. Trim excess fat from meat and remove skin from chicken.
Use cooked meats with all visible fat trimmed off.
Offer to grill, bake, poach or steam food instead of frying
Use or offer less cheese in fillings and toppings
Use or offer low fat cheese
Use or offer single cream, low fat crème fraiche or natural yogurt instead of double cream.
Use or offer skimmed, 1% or semi-skimmed milk instead of full fat milk.
Use or offer no spread/butter, low fat spread or less butter.
Offer low fat or fat free natural yogurts as a dessert.
Use or offer low fat dressings
Use or offer food without mayonnaise or dressings
Use or offer other low fat products - if so, please specify in the box below:
When deep frying, ensure the oil is heated to a temperature which reduces the take up of fat (175C for chips).
Shake the basket of the deep fat fryer to remove excess fat.
Salt Eating less salt can lower blood pressure and reduce the risk of a stroke FB1
Remove salt from tables and counters so customers don’t just add it automatically.
Add less salt when cooking food or use alternatives such as a low salt/sodium product.
Don’t add salt when boiling food such as rice, pasta, potatoes or vegetables.
Use herbs or spices to improve the flavour of food rather than salt.
Use low salt/sodium ingredients in the preparation of food.
Offer low salt/sodium menu items as alternatives.
Fruit, Vegetables and Wholegrain Eating more can reduce the risk of heart disease, some cancers and improve bowel health FC1
Use or offer non processed vegetables or salad
Offer fresh fruit or fruit salad alternatives
Incorporate, where appropriate for the dish, pulses, including lentils or beans in dishes like soups, stews, curries, stir fries and rice.
Offer wholemeal or wheat germ bread, pitta bread, flatbreads, naan, chapatis, pizza base etc.
Use or offer wholegrain pasta
Use or offer brown rice
Sugar Eating too much sugar can increase the risk of heart disease, type 2 diabetes or a stroke FD1
Offer water, sugar free drinks or fruit juice
Use or offer fruit in fruit juice rather than syrup.
Offer low sugar cereals or desserts
Offer sugar free cereals or desserts
Allergens People with allergies can have severe reactions to the food that triggers their allergy. This can result in death FE1
Offer dishes which are guaranteed to be free from specified allergens.
The following do not constitute individual pledges but please indicate any that are applicable. These will be searchable on the Heart of Derbyshire website to help customers searching for specific requirements.
Alcoholic Drinks Drinking less alcohol may reduce the risk of cirrhosis, cancer and a stroke. These pledges only apply to licensed premises. FF1
Operate the Challenge 25 scheme, including displaying appropriate signage.
Offer low alcohol, dealcoholised or alcohol free beverages.
Offer smaller measures.
Portions Eating less will reduce the intake of fat, salt and sugar , reduce obesity and the likelihood of developing diabetes FG1
Offer small portions or servings.
Breast Feeding Breast fed babies have a reduced likelihood of diarrhoea, vomiting, chest/ear infections, diabetes and eczema FH1
Achieve the Derbyshire “breast feeding welcome here” award.
Your membership score is worked out by adding your Food Hygiene rating score to the total number of pledges you have signed up for.
Your total membership score is shown below: