Unlock the secrets to a perfect inspection with our free FHRS training course. This course provides an inside look at the Food Hygiene Rating Scheme, considering the three areas every Environmental Health Officer examines. Using professional food safety checklists, we help managers and supervisors pinpoint weaknesses and implement the specific improvements needed to secure a 5 rating. Featuring exclusive insights and practical examples from a real EHO, this course transforms your compliance from "good" to "outstanding".
Course Level: Intermediate Reference: AFHRS2SFG25 Accreditations: Qualifi, CPD Certificate: Instant PDF download
Get your 5 rating knowledge today
What you'll learn
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Food safety legal obligations -
Premises inspection process
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How a rating is calculated
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Prerequisites required to operate safely
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What 'Confidence in Management' means
Who should take this course
This food hygiene rating scheme course is suitable for leaders, managers and owners within food businesses. It is especially useful for those who are responsible for ensuring that food safety standards meet the requirements of the local authority Environmental Health Officer, or who may have this responsibility in future.
This includes:
- Food business owners
- Supervisors
- Team leaders
- Food safety and quality managers/officers
Course overview
This free course unlocks invaluable insights into the food hygiene rating scheme, revealing the three key areas examined by an EHO. Using a series of detailed checklists, it helps the food business manager/supervisor assess key strengths and weaknesses of their own premises and guides them through the improvements they need to make, to achieve a 5 star rating.
To bring the course to life, we bring you the knowledge of a real EHO who will share his insights and give you practical examples of improvements that can turn good into great.
Explains the purpose of the Food Hygiene Rating Scheme and the legal duties that apply to all food businesses. Learners explore registration requirements, minimum hygiene standards, the role of Environmental Health Officers, and how inspections are structured and scored.
Covers the condition, layout, and suitability of food premises. Learners explore structural requirements, cleaning systems, waste management, pest control, and equipment standards, with examples of how these are assessed during inspection.
Focuses on how food is stored, prepared, and served safely. Learners explore temperature control, contamination risks, allergen considerations, and the systems required to maintain safe food handling practices.
Examines the systems and behaviours that demonstrate effective food safety management. Learners explore HACCP-based systems, documentation, staff training, supervision, and the role of food safety culture in influencing inspection outcomes.
Provides practical tools to prepare for inspection, including structured checklists and action planning. Learners assess current standards, identify gaps, and develop improvement plans to maintain readiness for inspection.
Course handbook, food hygiene rating checklist and action plan tracker
Do I have to do any other courses first?
There are no entry requirements for this course. It is intended for learners who run, manage or supervise food businesses that are subject to inspection by Local Authority representatives (EHOs). However, a good understanding of Food Safety principles and food safety management (HACCP) are required to put these principles into practice.
Course features
Frequently asked questions
Yes it is! There are no hidden payments to access downloads or certificates - everything you need to take the course is available to you once you sign up and log in. And once you have a learner account, you’ll be able to purchase any food safety courses you need through that account, keeping all of your records and certificates in one place.
This course is written for any food business owner, supervisor or manager who is inspected as part of the Food Hygiene Rating Scheme or Food Hygiene Information Scheme (sometimes referred to as FHRS, 5 star rating, Scores on the doors, FHIS). It explains the three areas covered by a food hygiene inspection, and describes the various elements of the operation that will be looked at in detail. It also includes a set of checklists that allow the learner to run a self audit within their business to prepare for a planned or unannounced inspection.
This course has no expiry date – once you have accessed the course, you will be able to go back to the course content whenever you like, and download the checklists, as long as the course is live.
There are approximately 2 hours of study material in the course, but to get the most out of it, we recommend you also spend time reviewing your business using the checklists provided. The time you take to do this will depend on the size and complexity of your business, but it is worth putting aside some dedicated time to do this thoroughly.
There is no exam for this course. The Safer Food Group wrote and published the course with the assistance of our consultant EHO in response to many of our customers feeling stressed or uncertain about their hygiene inspections. We wanted to help them feel confident to put the right processes and check in place to fly through your inspection and gain that all important 5 star rating.
Our awarding bodies
Quality assurance is an important part of Safer Food Group training. We use external experts to review and accredit our courses for academic rigour, fit for purpose, accuracy and currency. This means that you can trust The Safer Food Group to deliver high quality, effective training.
SFG courses are endorsed by Qualifi, an Ofqual registered academic awarding body. Qualifi's focus is qualifications that meet the demands of employers and learners both vocationally and academically.
All SFG courses carry CPD credits. This means that CPD UK has verified SFG training is of suitable quality and content to count towards Continued Professional Development.
