REHIS Controlling the Risk of Cross Contamination @ SCQF Level 5

Introduction

This course is aimed at managers, chefs and supervisors of food businesses of all sizes where both raw food and ready-to-eat foods are handled. It is also an excellent refresher course for those who hold the REHIS Intermediate Food Hygiene or equivalent

Course code

SRCO

Location

Dumfries and Stranraer Campus

Duration

This course is 6 hours delivery

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

Price

£155.00

Entry Requirements

Ideally candidates should already hold the REHIS Intermediate Food Hygiene certificate or equivalent.

Important Notice for All Course Attendees To attend and complete the course, you must bring valid photographic identification. Acceptable forms of ID include:

A valid UK passport
A full or provisional UK driving licence

Please note:
Failure to present a valid photo ID on the day may result in you being unable to complete the course. This requirement is part of our compliance procedures and is essential for verifying participant identity. Thank you for your cooperation.

Course Content

Aim

To increase knowledge of microbiological cross contamination risks in food businesses where both raw food and ready to eat food are handled. To consider how such risks can be prevented and controlled taking account of the latest Food Standard Scotland guidance.

Objectives: By the end of the workshop delegates 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 by:
- Physical Separation
- Design of utensils, equipment and premises
- Cleaning and Disinfection using chemicals, the correct use of detergents, sanitisers and disinfectants
- Nonchemical disinfection – hot water and steam disinfection
- Personal hygiene and proper handling practices
Understand and implement management controls for preventing microbiological and allergenic cross- contamination in food businesses by:
- The use of HACCP based food safety management systems
- The use of Cooksafe with regard to personal hygiene, cleaning and disinfection and cross contamination prevention
- The use of relevant national guidance and codes of practice
- Training and supervising staff
Understand the enforcement actions available to enforcement officers by describing the legal requirements relevant to the control of cross-contamination.