This food hygiene rating course is designed to provide those who work in the food business or catering industry with a comprehensive understanding of the Food Standards Agency (FSA) guidelines regarding food hygiene and safety compliance.
Taking you through the food hygiene scoring criteria and how it works, you will learn about the different standards of food hygiene and the Safer Food Better Business (SFBB) scheme for catering businesses. It also goes into detail about the process of how to appeal against your hygiene rating.
This comprehensive course covers the fundamentals every restaurant owner, hotel manager and chef should know. From how to clean equipment and work surfaces to E. coli cross-contamination prevention and control. it explores all the essential processes and systems of ensuring excellent food hygiene standards in the workplace.
Who should take the course
This course is a must for anyone who works in the food, hospitality or catering industry, such as:
- Restaurant Managers
- Waiting staff
- Catering Industry
By the end of the course, learners will be able to:
Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
In module one, we will explore the Food Standards Agency’s (FSA) food hygiene rating system in detail.
In module two, we will take a look at the FSA’s point-scoring scheme and how the scoring system works.
In module three, we will learn about the process of appealing your food hygiene rating and the role of the local food safety officer during the process.
In module four, we will explore the SFBB initiative and how it helps small businesses to ensure they are complying with food hygiene regulations.
In module five, we will develop our knowledge of E. coli cross-contamination and the measures that can be taken to prevent contamination.