How To Improve Your Food Hygiene Rating
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
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.
||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.
||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.
||Physical Conditions of the Business
||Premises law, general premises requirements, toilets and hand washing requirements, cleaning, and pest control.
||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.
||Food Preparation Areas
||Premises design and construction, food contact surfaces, shelving, food preparation areas, and temporary food preparation areas.
||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.
||Advice on E.Coli
||Key considerations, separation, equipment, cleaning, hand washing, and cooking temperatures.
||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.
||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.
||Advice on the Storage of Oysters
||Key considerations, receipt and delivery, storage, handling, food handlers and illness, and management procedures.
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.