REHIS Controlling the Risk of Cross Contamination

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.


Entry requirements

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
  • Face-to-face

How long will my course last?

One Days

Where can I study my course?

    • Inverness Campus


For the latest information on fees please see our fees policy.

Is there more information available online?

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Applications are to be made through the Business Solutions Team at UHI Inverness, The Team can also be contacted for further course information on 07385433474

We are delighted that you are thinking about studying at UHI Inverness. UHI Inverness operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.