REHIS Controlling the Risk of Cross Contamination


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


Both Campus Sites


This course is 6 hours delivery

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



Entry Requirements

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

Course Content

This course focuses on microbiological cross contamination and how it can be prevented and controlled

Course Objectives:

  • 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


There is no formal examination or assessment

On completion, candidates will receive a REHIS certificate

Course Contact Details

Telephone: (01387) 734 199 E-mail: