How To Improve Your Food Hygiene Rating
Quantity: 1
How To Improve Your Food Hygiene Rating
Duration 4 hours
Last audited 13th March 2023
For me
For teams
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100% online training
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Start when you like
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Learn on any device (desktop, mobile or tablet)
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Instant assessment and result
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1 learner per course
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Train teams of all sizes
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Bulk discounts starting at 10% off 10 courses
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Pay by invoice with 30 day payment terms available (5+ courses)
£39 +VAT
include vat
Includes a 10% discount for 10+ 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.
100% online training
Access anywhere
Same day digital certificate
Printed certificate posted next working day
Full audio voiceover
Assessment retakes at no extra cost
Designed by Food Industry Experts
Accredited by CPD and endorsed by the Institute of Hospitality
Downloadable checklist
Bulk discount for orders of 10+ courses
What you'll learn
- 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.
Training you can trust
Accredited by CPD
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
Endorsed by the Institute of Hospitality
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
Recommended renewal:
3 years
What does this mean? This certificate does not have an expiry date, however, based on industry best practice guidelines there is a recommended renewal period.
Engage and empower
Our in-house Learning Designers develop all of our courses to give you and your learners the most engaging training possible.
Module 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.
Module 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.
Module 3: Physical Conditions of the Business
Premises law, general premises requirements, toilets and hand washing requirements, cleaning, and pest control.
Module 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.
Module 5: Food Preparation Areas
Premises design and construction, food contact surfaces, shelving, food preparation areas, and temporary food preparation areas.
Module 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.
Module 7: Advice on E.Coli
Key considerations, separation, equipment, cleaning, hand washing, and cooking temperatures.
Module 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.
Module 9: Advice on the Use of Eggs
Storage, handling eggs, cross-contamination, pooling eggs, pasteurised eggs, people at risk, risk assessment, key considerations, Class A eggs, weight grading, and packaging.
Module 10: 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.
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.
Written by experts
In partnership with
Paul Turner
Senior Environmental Health Officer
Paul Turner is a Senior Environmental Health Officer at North Yorkshire Council with a great passion for the highest standards of food safety. As well as holding a degree in Environmental Health and a HND in Applied Science (Biology) Paul has completed the following: Certificate of Registration with Environmental Health Officers Registration Board, Assessment of Professional Competence (CPD), ISO 9000:2000 Lead Auditor qualification and has Chartered status from CIEH.
Paul has 30 years of experience in the sector working for local authorities and is on the Food Standards Agency’s (FSA) working group and is a Local Authority member of the FSA group contributing to their Register a Food Business (RAFB) service.
Paul is an experienced public speaker on food safety who has developed and delivered training on behalf of the Food Standards Agency and others in the sector as he continues his drive to ensure the highest standards of food safety.
