E.Coli | Preventing Cross-Contamination
£10.00 (inc. VAT)
Duration | 40 minutes
E.Coli | Preventing Cross-Contamination Training Course
The regulation 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.
Therefore, every food business that handles both raw and ready-to-eat (RTE) foods has a legal duty to supervise, instructed and/or train staff to ensure movement between raw and RTE areas is managed in such a way that the risk of cross-contamination is minimised.
Food Standards Scotland has updated the guidance (April 2017) for food business operators and local authorities on the application and enforcement of the regulation.
Course Aim | Provide an understanding of guidance from Food Standards Scotland on the steps to take in order to control cross-contamination between raw foods that are a potential source of E. coli O157 and ready-to-eat foods
SECTION 1 | Health
What is E. Coli 0157
Where does E. coli 0157 occur?
What are the associated health risks?
What is cross-contamination?
SECTION 2 | Preventing Cross-Contamination
Cleaning & Disinfection
Personal Hygiene & Handling Practice
SECTION 3 | Good Practice
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
This E. Coli training course is particularly relevant to food business in Scotland. Where historically outbreaks have been more prevalent that the rest of the UK.
Why take the E.Coli 01547 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
| CPD Accredited content
| 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 whole year