According to the Food Standards Agency (FSA), there are over 500,000 cases of food poisoning in the UK every year. These illnesses are unpleasant and, in a minority of cases, can be fatal.
Cross-contamination is a common cause of food poisoning and can occur in any kitchen or premises handling both raw and ready-to-eat foods. With the right safety controls and hygiene measures, it can be eliminated. This course teaches you how to reduce the risk of cross-contamination in the workplace.
You Will Learn
- What cross-contamination is, how it occurs, and the types of bacteria that cause most foodborne illnesses
- Why you must take every reasonable measure to separate raw and ready-to-eat foods, and how to apply FSA guidelines on food separation
- How an ongoing cleaning schedule prevents cross-contamination, with practical advice on cleaning work surfaces
- Why personal hygiene and hand-washing procedures are important in reducing the risk of cross-contamination
This 4-module, 2.5-hour course is part of our compliance courses, alongside our wider CPD courses.
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