I’m still learning to speak Australian, so I’m not sure what the registered clubs lobby is, although I’m guessing it’s not something out of The Flintstones. Maybe it’s like the volunteer firefighters in Bedrock (everything’s made of stone).
The Canberra Times reports the registered clubs lobby has softened its opposition to a mandatory food safety 
”scores on doors” scheme for food outlets and called for a voluntary trial of the scheme.
The ACT government and the Greens have both promised to introduce government scores on doors, or star ratings scheme after the October 20 territory election.
Under the scheme, restaurants would have to prominently display government-issued hygiene ratings.
ClubsACT chief executive Jeff House yesterday contacted the government and suggested that as a compromise a six month trial be conducted of the hygiene-rating system.
”It’s much better as a matter of principle to trial something before you implement it, particularly when it hasn’t been done here before,” Mr House said.
Mr. House and others in Canberra, here’s some background.
Filion, K. and Powell, D.A. 2009. The use of restaurant inspection disclosure systems as a means of communicating food safety information. Journal of Foodservice 20: 287-297.?
The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.
Filion, K. and Powell, D.A. 2011. Designing a national restaurant inspection disclosure system for New Zealand?. ?Journal of Food Protection 74(11): 1869-1874?http://www.ingentaconnect.com/content/iafp/jfp/2011/00000074/00000011/art00010??
The World Health Organization estimates that up to 30% of individuals in developed countries become ill from contaminated food or water each year, and up to 70% of these illnesses are estimated to be linked to food service facilities. The aim of restaurant inspections is to reduce foodborne outbreaks and enhance consumer confidence in food service. Inspection disclosure systems have been developed as tools for consumers and .jpeg)
incentives for food service operators. Disclosure systems are common in developed countries but are inconsistently used, possibly because previous research has not determined the best format for disclosing inspection results. This study was conducted to develop a consistent, compelling, and trusted inspection disclosure system for New Zealand. Existing international and national disclosure systems were evaluated. Two cards, a letter grade (A, B, C, or F) and a gauge (speedometer style), were designed to represent a restaurant’s inspection result and were provided to 371 premises in six districts for 3 months. Operators (n = 269) and consumers (n = 991) were interviewed to determine which card design best communicated inspection results. Less than half of the consumers noticed cards before entering the premises; these data indicated that the letter attracted more initial attention (78%) than the gauge (45%). Fifty-eight percent (38) of the operators with the gauge preferred the letter; and 79% (47) of the operators with letter preferred the letter. Eighty-eight percent (133) of the consumers in gauge districts preferred the letter, and 72% (161) of those in letter districts preferring the letter. Based on these data, the letter method was recommended for a national disclosure system for New Zealand.
