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