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PREVENTING CROSS-CONTAMINATION
Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from another source.
You have most likely heard of E. Coli 0157. E. Coli is a particularly harmful bacterium, especially for young and elderly, that can survive refrigeration, freezing plus it tolerates acidic, salty and dry conditions.
So, 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 bacteria particularly E.Coli 0157.
Preventing Cross-contamination Certificate
Your certificate is emailed the moment you pass. Employers, agencies and auditors scan the QR code to check it on the spot.
- valid
- 3 years
- Emailed instantly
- QR code verification
- Audit-ready online record
- Free, unlimited retakes
Written in accordance with the Regulation (EC) No 852/2004 on the hygiene of foodstuffs and the Food Standards Agency E. coli O157 cross-contamination guidance.
Get Certified · £15.00 + VATBulk Buying Discounts
Frequently Asked Questions
The Preventing Cross-Contamination course is based on guidance from Food Standards Scotland (April 2017), which details the practical steps food business must undertake in order to comply with the provisions laid down in EU Regulation 178/2002.
The course is designed to help you and your staff understand the importance of controlling cross-contamination and the steps to prevent cross-contamination. The course also helps employers fulfil mandatory requirements for training (or instruction) on safe methods.
The Echo3 Cross Contamination certificate is valid for 3 years. The Echo3 system enables administrators to change the validity period.
UK Safety laws require appropriate training. It is the responsibility of employers to determine what training and refresher duration is appropriate. This is done through the risk assessment process.
The Echo3 Preventing Cross Contamination certificate is free with each Preventing Cross Contamination purchased. The Preventing Cross Contamination certificate is emailed immediately upon successful completion of the course.
If you wish to receive a posted copy of the certificate that can be ordered HERE for an additional £9.
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.
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.
- 30 minutes of quality online training
- Fully accredited training
- Quizzes to train what you’ve learned
- Certificate emailed on successful completion
- Carbon Net Zero product
- 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.
How to Get Certified in 3 Steps
Individual Learners
Training Co-ordinators
Benefits for Co-ordinators
- Easy staff enrollment
- Track learner progress
- Credits never expire
- Delete unused enrollments
- Bulk discounts available
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