Cross-Contamination Prevention
Learn how raw food, equipment, staff practices, and storage mistakes cause contamination and how to prevent them.
What you will learn
- Cross-Contamination Prevention focuses on practical controls that reduce food safety risk in daily operations.
- The main requirements include raw and ready-to-eat separation, colour-coded tools, storage order, and consistent staff behaviour.
- Every learner should understand how raw and ready-to-eat separation supports safer food handling.
- Colour-coded tools must be applied during routine work, not only during inspections.