REHIS Controlling The Risk Of Cross Contamination

SCQF Level 5

This course focuses on microbiological cross contamination and how it can be prevented and controlled.

  • This course will take place in one of the College campuses. There will be social distancing measures in place please contact us for more information.

Course Content

At the end of the course you will be able to:

  • State why there is a risk and identify the significant micro-organisms involved.
  • Understand and identify sources of cross contamination in a food business
  • Describe cross-contamination risks in food businesses.
  • Understand how to control the risks of cross-contamination
  • Understand and implement management controls for preventing microbiological and allergenic cross-contamination in food businesses.
  • Understand the enforcement actions available to enforcement officers by describing the legal requirements relevant to the control of cross-contamination

Entry Requirements

Ideally, you should have your REHIS Intermediate Food Hygiene certificate.

Course Timetable

This course is 6 hours delivery

Candidates will also be sent pre-course work to do prior to attending the course

Assessments

There is no formal assessment.

Course Provider Contact Details
SCQF Level 5