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Control of Cross-Contamination
Remember that scene in Ghostbusters when Egon warned Pete not to cross the energy streams that they used to hoover up ghosts? It was only a small thing, but it could have led to disastrous consequences. So, Egon was trying to control the situation.
In the world of food safety, we’re not talking about energy streams but a contaminant-infested equivalent. If you cross-contaminate, you’re liable to unleash something even more deadly than the Stay Puft Marshmallow man. It’s no laughing matter.
By the end of this course, you'll be able to:
- Define the four types of cross-contamination
- Identify the 3 main ways cross-contamination can occur
- Demonstrate safe working practices to reduce the risk of cross-contamination
- Explain the benefits of a HACCP plan
Why should I take this course?
If you work in any area of the food industry, controlling cross-contamination is your responsibility. This course will help you identify the main types of cross-contamination and how they occur, as well as giving advice to help make your working practices safer. Managers and persons in charge should pay particular attention as this course also explains what a HACCP plan is, and why you need one.