Our Food Hygiene Courses:

Our free food hygiene courses educate staff on the right way to handle and prepare food, protecting customers from harmful diseases. It is important that food businesses train their staff on food safety standards and implement good hygiene practices to ensure that they are legally compliant with food hygiene regulations. Each course focuses on the key three areas that make up the food hygiene rating scheme in England, Wales and Northern Ireland, they are as follows:

Premises

This addresses whether your premises are fit for purpose, hygienic and ready to produce food safely. The following will be considered, the state of repair of the building, cleanliness, layout, lighting and ventilation. This area of the FHRS is also referred to as ‘Structural Compliance’ and the highest possible penalty you will incur for falling short of FSA standards is 25 points.

Food Handling Processes

This addresses whether the way you produce and serve food is meeting FSA standards in areas such as; storage of food, cooking, hot holding, cooling and reheating. The possible penalties you will receive in this part of the inspection if found to be below FSA standards, range from 0 to 25 points.

Confidence in Management

This addresses whether you are managing food safety issues effectively. Examples include, HACCP documentation, opening and closing checks and staff training records. You may incur up to 30 penalty points for falling below FSA standards in this area of the inspection.

Food Hygiene: Learning the 4 Cs of Food Safety

The FSA explains that the 4 Cs cover the basics of food hygiene. Hitting these basic requirements is key to passing an inspection and getting a good rating. As well as the 4 Cs of food hygiene, the FSA also explains storing and transporting food safely, staff training and personal hygiene. When it comes to checking your establishment’s level of food hygiene, authorised officers from your local council will inspect your premises to check if your business is complying with food law. Your rating will be based on what is seen on the day of inspection and you may be given a hygiene rating from 5 (very good) to 0 (urgent improvement required). The 4 Cs include:

Cross-Contamination

Cross-Contamination is defined as the transfer of bacteria or other harmful microorganisms from an infected area to a non-infected area. The potential for cross-contamination is common, so remain aware. Use separate cutting boards and utensils for raw and cooked foods to avoid spreading bacteria.⁣

Cleaning

In a fast-paced catering environment, thorough cleaning can be a challenge. However, it is vital to have proper cleanliness for your premises. Wash your hands, utensils, and surfaces thoroughly before and after handling food to prevent the spread of bacteria.⁣

Chilling

If food that should be refrigerated below 5°C climbs above that temperature, it enters the food temperature ‘danger zone’ for bacterial growth. Avoid letting cold food rise to room temperature. Store food at 5°C or below. Keep raw and cooked foods separate in the fridge, and make sure they are consumed within two days.⁣

Cooking

For chefs and sous-chefs, how you cook food has a big impact on your restaurant’s food hygiene. You must take into consideration the effects of hot-holding and acrylamide. Cook food thoroughly to prevent foodborne illnesses. Make sure it’s cooked to the right temperature and is piping hot at the centre.⁣

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Email: info@foodstandardsprovision.com