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
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 (£9)
Frequently asked Questions
COURSE OBECTIVE
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.
How long is a Cross Contamination certificate valid for?
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.
How much is a Cross Contamination certificate?
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.
WHO IS THIS COURSE FOR
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.
WHAT TAKE THIS 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.
TRAINING INCLUDES
- 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
FURTHER INFORMATION
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.
Preventing Cross Contamination Course Content
UNIT 1 | E. Coli 0157 Health Risks Unit 1 explores the health risks of E. coli O157, including what it is, where it is commonly found, the illnesses it can cause, and how cross-contamination contributes to its spread.
UNIT 2 | Preventing Cross-Contamination Unit 2 focuses on preventing cross-contamination by emphasising proper separation of foods, effective cleaning and disinfection practices, and good personal hygiene and handling techniques.
UNIT 3 | Good Practice Unit 3 highlights good practice by covering key management controls and the importance of effective training.
UNIT 3 | Quiz
How to Get Certified in 3 Steps
Individual Learners
Benefits for Individuals
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Engaging video-based content
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Learner dashboard included
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Instant access after payment
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Free course retakes
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Shareable digital certificate
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