£12.00 = 1yr access
Duration | 40 minutes
E.Coli | Preventing Cross-contamination Training Course
Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from another source.
E. Coli 0157 is a harmful bacterium. It is particularly dangerous as it can survive refrigeration and freezing, and tolerates acidic, salty and dry conditions.
If your food business handles both raw and ready-to-eat (RTE) foods you need to put in place measures to prevent the spread of all bacteria but particularly E.Coli 0157.
Cross-contamination Course Objective
Based on guidance from Food Standards Scotland (April 2017), this online course helps you and your staff understand steps to prevent cross-contamination and also fulfils mandatory requirements for training (or instruction) on safe methods.
Cross-contamination Course Content
SECTION 1 | E. Coli 0157 Health Risks
What is E. Coli 0157?; Where does E. coli 0157 occur?; What are the associated health risks?; What is cross-contamination?
SECTION 2 | PreventingCross-Contamination
Separation; Cleaning & Disinfection; Personal Hygiene & Handling Practice
SECTION 3 | Good Practice
Management Controls; Training
Steps to control cross-contamination
The control measures outlined in this course to prevent cross-contamination are:
| Separation between raw and RTE foods
| Effective cleaning and disinfection procedures
| Personal hygiene, particularly hand washing, and handling practices
| Effective management controls and training.
This course is ideal for all food handlers and food business operators that work in businesses that handle both raw and ready-to-eat foods..
Staff must be instructed or trained in all safe methods that are relevant to the job they do. Because preventing cross-contamination is such a vital part of food safety every food handler needs to understand recent guidance for Food Standards Scotland (April 2017) and the Food Standards Agency (March 2018).
So if you are a food handler who has completed the Level 2 Food Hygiene certificate this course is relevant to you.
Once you have achieve over 80% in the short 10 question final assessment you will be emailed your PDF certificate. The is no limit to the number of assessment retakes. You also have the option at the end of the course to receive a posted version of the certificate (£5).
Why take the Preventing Cross-contamination course?
The food hygiene legislation requires Food Business Operators (FBOs) to put in place food safety management procedures based on the HACCP principles. This is a broader topic this is covered in our HACCP course.
Food Business Operators (FBOs) must ensure that food handlers are supervised and instructed and/or adequately trained to understand the importance of food hygiene matters in line with their work activity.
Training/instruction should cover the importance of separation of raw and RTE foods, the importance of personal hygiene, in particular effective hand washing and the hazards associated with inadequate cleaning and disinfection. All staff involved in cleaning procedures need to be trained to ensure they are competent before being asked to undertake heat or chemical disinfection.
What is included in this E. Coli | Preventing Cross-Contamination training?
| 40 minutes of quality online training
| Quizzes to train what you’ve learned
| Certificate emailed on successful completion
| Digital badge to show on your website, resume or Linkedin profile
| Access for 1 year
Food Standards Scotland have taken the lead for the UK in publishing guidance to food business operators on the application of Regulation (EC) No 852/2004. The guidance communicates what FBO’s need to do in practice.
Food Standards Scotland Guidance – [External Link]
Food Standards Agency Guidance (UK) – [External Link]
E.Coli 0157 outbreak – BBC Scotland – [External Link]
Given every business is different operators need to undertake a risk assessment on site to decide the controls necessary to minimise the risk of cross-contamination and ensure food safety. This course is one way to provide training to your staff in order to improve food safety.