Description
Prevent contamination, protect consumers, keep food safe
Contamination is one of the biggest risks to food safety and can lead to foodborne illness, customer complaints, and damage to a business’s reputation. Understanding how contamination occurs and the measures needed to prevent it is essential for anyone working with food.
This e-learning course, part of the Food Safety Level 2 suite, introduces learners to the main types of contamination hazards and the controls that must be applied to keep food safe. It provides practical guidance for preventing contamination at every stage of food handling, preparation, and service.
The course is suitable for food handlers, catering staff, hospitality workers, and anyone responsible for preparing, serving, or handling food.
Key topics include:
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The different types of contamination (microbiological, chemical, physical, and allergenic)
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How contamination occurs in food handling and preparation
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Cross-contamination risks and how to prevent them
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Safe storage, handling, and preparation of food
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Cleaning and disinfection as a control measure
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Personal hygiene and the role of food handlers in preventing contamination
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Legal responsibilities for controlling food contamination
By completing this course, learners will understand the key contamination risks in food and how to apply effective controls to protect consumers and comply with food hygiene law.
✅ Part of the Food Safety Level 2 training pathway
✅ Essential for all food handlers and catering staff
✅ Supports compliance with food hygiene legislation
Stop contamination before it starts – safe food means safe customers.
