REHIS Controlling the Risk of Cross Contamination REHIS
What is special about this course?
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
- Implementation of Management Control
- Outline actions available to enforcement officers
How will I study my course?
- Short course
How long will my course last?One Day
Where can I study my course?
For the latest information on fees please see our fees policy.
Is there more information available online?
You can use the above QR code to connect directly to the course details.
Apply for REHIS Controlling the Risk of Cross Contamination REHIS
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