This course aims to provide food handlers with a deeper understanding of how the Food Hygiene Rating Scheme (FHRS) works, this will help in working towards achieving and maintaining a level 5 food hygiene rating. The course is suitable for catering supervisors and chefs
A rating under the Food Hygiene Rating Scheme will be issued during a food hygiene inspection from a Food Safety Officer. it is everyone’s aim to achieve the highest possible grade, by completing this course it will give you support and guidance needed to help achieve a level 5.
The course is divided into thirteen modules and includes an assessment at the end.
- The Food Hygiene Rating Scheme – receiving a rating, understanding the scoring system, getting and keeping a level 5, appeals, why getting a level 5 is important.
- How to Achieve Level 5 – personal hygiene, equipment, pest control, physical and chemical contamination, cleaning and temperature control.
- How to Achieve Level 5: Conditions of the Premises – premises law, toilets, general requirements and food preparation areas.
- Managing and Documenting Food Safety – HACCP, managing food hygiene, training, suppliers and contractors, daily routine and stock control.
- Advice on E.Coli – key considerations, equipment, cleaning, handwashing and management controls.
- Advice on Pest Control – using a contractor, procedures, in-house pest control, training and documentation.
- Advice on Cooking Temperatures – core cooking temperature and considerations.
- Advice on the Use of Eggs – storage, handling eggs, cross contamination, reducing the risk of salmonella, pasteurised eggs, vulnerable people, risk assessment, Class A eggs, weight grading and packaging.
- Advice on the Storage of Oysters – traceability, reception and delivery, storage, handling, illness and management procedures.
- Advice for Older Properties – achieving level 5, physical layout of the premises, floors, pipe-work, flaking paint, mould, pest control and confidence in management.
- Requirements for Food Preparation Rooms – considerations and best practice.
- Surfaces in Food Preparation Areas – considerations, best practice and shelving.
- Interpretation of the Term ‘Adequate’ – the law, premises requirements, food preparation areas, pest control and further help
Aims of the Course
Once completing this course employees will
- Understand the Food Hygiene Rating Scheme scoring system.
- Have a clear understanding of how to achieve the highest level
- Understand where food businesses go wrong
- Look at tools to use to help provision to achieve Food Hygiene Rating
Cost of this course £125 +VAT
For more information or to book on this course CLICK HERE
