Controlling cross-contamination
ECHO3 EDUCATION LIMITED
Short online Controlling cross-contamination course with assessment and certificate
Summary
- Certificate of completion - Free
- Exam(s) / assessment(s) is included in price
Add to basket or enquire
Overview
Certificates
Certificate of completion
Digital certificate
CPD
Course media
Description
Provide food business operators with an understand of how to reduce the risks of Cross-contamination. This is very important because E. coli 0157 is a particularly harmful bacterium and food business must ensure their ready to ready foods are not be contaminated by it.
Duration: 30 Minutes
Learning Outcomes:
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
Who is this course for?
Anyone who manages or works in a food business in Scotland that handles both raw and ready-to-eat foods.
Requirements
There are no requirements before taking this course
Career path
Beneficial to anyone who managers or wishes to manage a food business in Scotland.
Questions and answers
There are currently no Q&As for this course. Be the first to ask a question.
Reviews
Sidebar navigation
Legal information
This course is advertised on Reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.