To increase knowledge of microbiological cross contamination risks in food businesses where both raw food and ready to eat food are handled. Also to consider how such risks can be prevented and controlled taking account of the latest (July 2014) FSA guidance.
Primarily aimed at supervisors and managers but very relevant to all handlers of ready to eat foods.
Identifying the risk and the micro-organisms involved.
Identifying the sources and risks of cross contamination in a food business
Identify and discuss ways of controlling the risks by: Physical Separation, Design of equipment, utensils and premises, Personal Hygiene and handling practices, Cleaning and Disinfection using chemicals -the correct use of detergents, sanitizers and disinfectants
Non Chemical disinfection -using hot water or steam
There is no formal examination or assessment at the conclusion of the course.
However each candidate will receive a Certificate from the Royal Environmental Health Institute of Scotland (REHIS) confirming they have completed the course.
For information on costs of this course please contact the college at which you wish to study.
£200 ILA funding is available for this course. To obtain your ILA please contact ILA Scotland on 0800 917 8000 for an application pack or check online at www.myworldofwork.co.uk
ILA's must be in place before the course, they cannot be submitted retrospectively.
You can use the above QR code to connect directly to the course details.
Applications are to be made through the Business Solutions Team at Inverness College UHI, email@example.com. The Team can also be contacted for further course information on 01463 273307.