Key Principles for the HRS
11. The criteria for the HRS is therefore underpinned by the following key principles:
a. consistency with the Health Promoting Health Service vision;
b. comparability of approach to healthy eating alongside the HLA plus
c. Supportive of the Scottish Dietary Goals;
d. Consistency with all of the commitments in and ethos of Supporting Healthy Choices; and
e. Equally commercially and practically viable for all retailers.
This paper refers to catering, retail and mixed outlets and trolley services. In this paper their meaning is as follows:
Catering outlets are those where most food is prepared before it is served to the customer either to be consumed on-site or taken away. An example would be a tea bar, restaurant or vending operation. Catering outlets in healthcare buildings or operating within healthcare grounds should comply with the healthyliving award ( HLA) plus.
Retail outlets are those where food is not prepared on-site, rather it is ready for immediate purchase. Examples include a convenience store, newsagent, mobile or pop-up store or trolley service. Retail outlets in healthcare buildings or operating within healthcare grounds should comply with the SGF Healthcare Retail Standard ( HRS).
Mixed outlets offer a combination of catering and retail provision. Mixed outlets in healthcare buildings should comply with both the SGF Healthcare Retail Standard ( HRS) and the healthyliving award ( HLA) plus. For these outlets, two assessments will be undertaken, one for HRS and one for HLA.