How To Improve Your Food Hygiene Rating
Discounts for bulk purchases:
10% discount on 10+ courses
20% discount on 50+ courses
This course is designed for those who manage food premises, whether catering, retail or manufacturing, who want to improve their rating under the Food Hygiene Rating Scheme (FHRS).
The FHRS is in place throughout England, Wales and Northern Ireland. This course will help businesses to develop a thorough understanding of how the Food Hygiene Rating Scheme works so that they can apply the knowledge in their own workplace and aim towards achieving, and maintaining, a level 5 food hygiene rating.
The course also contains a downloadable checklist that you can use to assess the current conditions of your food premises and recognise where changes are needed to improve your food hygiene rating score.
- Designed by Food Industry Experts
- Accredited by CPD and endorsed by the Institute of Hospitality
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 4 hours
- On completion, certificate is posted the next working day
Who should take this course?
This course is suitable for all employees of food premises in England, Wales and Northern Ireland - including catering, retail and manufacturing premises - who are looking to improve their food hygiene rating.
There are no prerequisites to the course, although it is recommended you have existing knowledge of food safety and hygiene procedures.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.
Screenshots (click to view)
If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!
|1||The Food Hygiene Rating Scheme|| |
What is the Food Hygiene Rating Scheme, understanding the scoring system, your food hygiene rating, can I appeal, and food hygiene ratings in Scotland.
|2||How Hygienically Food Is Handled|| |
Food premises requirements, interpretation of food hygiene regulations, download the checklists, personal hygiene, food handling equipment, physical and chemical contamination, and temperature control for chilled food, cooking and storage.
|3||Physical Conditions of the Business|| |
Premises law, general premises requirements, toilets and hand washing requirements, cleaning, and pest control.
|4||Advice for Older Properties|| |
Achieving level 5, layout of the premises, compliance with food safety procedures, floors and walls, pipework and paintwork, pest control, and confidence in management.
|5||Food Preparation Areas|| |
Premises design and construction, food contact surfaces, shelving, food preparation areas, and temporary food preparation areas.
|6||Managing and Documenting Food Safety|| |
Managing food hygiene, HACCP, staff training, daily routine, managing stock, managing supplies and contractors, management of food allergens, maintaining level 5, and download the checklists.
|7||Advice on E.Coli|| |
Key considerations, separation, equipment, cleaning, hand washing, and cooking temperatures.
|8||Advice on Pest Control|| |
Pest control using a contractor, in-house pest control best practice, daily and weekly procedures, recording products used, staff training, and pest control documentation.
|9||Advice on the Use of Eggs|| |
Storage, handling eggs, cross-contamination, pooling eggs, pasteurised eggs, vulnerable people, risk assessment, key considerations, Class A eggs, weight grading, and packaging.
|10||Advice on the Storage of Oysters|| |
Key considerations, receipt and delivery, storage, handling, food handlers and illness, and management procedures.
Download Course Overview (PDF)
Aims of the course
- Understand the Food Hygiene Rating Scheme scoring system.
- Know how to achieve the highest level of 5 in the Food Hygiene Rating Scheme.
- Understand some of the common mistakes that food businesses make that can cause them to receive a low rating.
- Recognise how to improve their food premises so that the highest rating can be achieved and maintained.
The online assessment is taken on completion of the training material. You will be asked 10 questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.