Control of Cross-contamination
Duration | 40 minutes
Coming Soon | email@example.com
The Control of Cross-contamination course is designed to help food businesses comply with food hygiene legislation contained in Regulation (EC) No. 852/2004 to control cross-contamination with E. coli O157.
(EC) No 852/2004 requires food business operators to ensure that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity. Any food business that handles both raw and ready to eat foods staff need to be supervised, instructed and/or trained to ensure movement between raw and RTE areas is managed in such a way that the risk of cross-contamination is minimised.
The design of all food businesses should permit good food hygiene practices, including protection against contamination with E. coli O157 and other harmful bacteria.
SECTION 1 | Introduction
What is E. coli 0157?
What are the risks?
What is cross-contamination?
A Risk Assessment for your business
SECTION 2 | Seperation
Separation of Areas – decision tree
Food Preparation Rooms
Storage and Display
Equipment and Utensils
SECTION 3 | Cleaning and Disinfection
Standards for disinfectants and sanitisers
SECTION 4 | Personal Hygiene and Handling Practices
SECTION 5 | Management Controls
Verification and Review
Steps to control cross-contamination
The key control measures outlined in this course to control cross-contamination with E. coli O157 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 relevant to managers and staff working EU businesses that handle both raw foods (that can be a source of E. coli O157) and ready-to-eat (RTE) foods.
- Manufacturers and processors
- Including movable and/or temporary premises and premises used primarily as a private house
Why should you and your staff take the Control of 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.
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.