You’ve probably heard the old “Waiter, there’s a fly in my soup!” jokes. They’re pretty terrible, right? But if you’ve actually found something unusual in your food, you’ll know it’s no laughing matter. Worse still, some of the food you’re eating could be carrying unseen contaminants that you’ll know nothing about... until you get sick from eating them.

Cross contamination is a serious problem. It’s 1 of the leading causes of foodborne illnesses globally. It can happen at any point in the food supply chain if food safety procedures aren’t followed correctly. So, if you work with food, it’s your responsibility to help protect consumers, by following food safety guidelines to prevent cross contamination.

By the end of this course, you’ll be able to:

• Describe the 4 types of food contamination
• Recognize contamination risks along the food supply chain
• Adopt food-safety best practices to help limit cross contamination risks in your workplace

Why take this course?

Whether you work in manufacturing, distribution, retail, or hospitality, preventing cross contamination is vital. This course will explain the 4 types of cross contamination, and the most likely places they’ll happen along the supply chain. And by using the advice in this course, you’ll be able to keep the food you’re working with safe and contaminant-free.

10 mins | SCORM | Infographic