In my previous post I slammed Scores on Doors and overall I stick by my assessment that it fails to promote excellence.

There are some good things and I will list the ones that jumped out to me.

It’s a clear standard. The score sheet is a very simple check list to work through. It is standard across all councils, across all restaurants. That was one of the goals and it was definitely achieved.

There is some room for interpretation, and some of the issues can have 1,2 or 4 points.  So it’s still not black and white, but I suspect that this is a good thing. Face it, if you walk into a bad restaurant you will want to slam it anyway you can and I like the concept that they can ramp it up in various categories.

The list covers 43 topics and that’s good. It is manageable but reasonably comprehensive.

The list isn’t super complex and a restaurant owner could work through the list (like in my previous blog) and ensure they comply. It beats working through hundreds of pages of standards.

Some of the categories can score 8 points which is an automatic failure.

Scores on Doors also really punishes two important food safety issues – hand washing and temperature. In fact, if you do poorly in either of these areas it is possible to rapidly rack up points across a number of categories and fail.

And that’s great news for OnSolution because we sell products for hand washing, hand washing training, and logging temperature.

Scores on Doors does also slowly change with time to add new tests in. It adapts to the current weaknesses in industry and tries to solve specific problems.

See, I can be impartial. It’s not all bad.

It’s heading in the right direction.

Next up I ask “how badly can you fail Scores on Doors and still pass?” Confused? How about – “how disgustingly foul can a restaurant be and still pass?”

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