About Course
A focused course on one of the most common causes of food poisoning. Learn how harmful bacteria such as E. coli spread from raw to ready-to-eat food, and the practical controls the Food Standards Agency expects: separation, equipment, cleaning and disinfection, storage, handwashing and staff training.
This course gives general food safety awareness and does not replace your business’s food safety management system, training or advice from your local authority food safety team.
Course Content
Course Lessons
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How cross-contamination happens
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Separation: areas, equipment and storage
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Cleaning, disinfection and hand hygiene
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Everyday practice and common mistakes
Sources & Further Reading
Final Assessment
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