Cooked Rice Safety: Controlling Bacillus cereus

Cooked rice is one of the foods most often linked to food poisoning in takeaways and restaurants, because of a bacterium whose spores survive cooking and whose toxin survives reheating. This course explains the risk and the practical controls for cooking, cooling, storing, hot holding and reheating rice safely.

Tutwoo is an independent learning provider. This course is general awareness training based on published UK food safety guidance. It does not replace your business’s food safety management system, advice from your local authority, or the training required for your role, and it is not an accredited qualification.