What does it mean to have a Food Safety C grade?
In school, a C grade means average. A normal distribution curve has 68% of all grades as a C.
Unfortunately for the public, there is grade shifting in food safety inspections. In our analysis of millions of inspections, we find some municipalities and/or states/provinces will have less than 1% C graded restaurants with some as high as 24% C graded restaurants. The bulk are in the single digits.
The C grade doesn’t mean average, it is far below average. To get a C grade, the restaurant may have more than four critical food borne illness violations or perhaps more than a dozen non-critical good retail practice violations.
Because there is such variability in the range of C graded restaurants, and to even the playing field to achieve grading fairness for restaurants across municipal lines, we created a normalized grading system. That patented process is based upon a curve, with the goal of keeping the number of C, D, F graded restaurants in the single digits.
This graph shows DiningGrades 36-month aggregate grade using USA data.
The history of grades is just as important as the average grade.
Getting a Food Safety C grade or below on one occasion may not represent the usual condition of food safety practiced, but multiple grades based on multiple inspections with a mathematical average of a C suggests high risk without motivation or tools to improve. Our users can see the restaurant three-year food safety past history under the restaurant profile on our website.
DiningGrades.com can also help struggling restaurants improve their food safety grade. We want all motivated restaurants to achieve excellence and offer educational tools to that end. Contact us at Office@DiningGrades.com.