Campylobacter & Raw Poultry Safety

Campylobacter is the most common cause of food poisoning in the UK, and most cases are linked to raw poultry. This course explains why, and covers the practical controls for food businesses and home cooks: storing, handling and cooking chicken safely, why raw chicken should never be washed, and how to stop cross-contamination.

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.