1. Pathogen Control and Prevention

In this session, you’ll deepen your understanding of food-borne illnesses caused by pathogens like Salmonella and E. coli. Learn the sources of contamination and how to prevent them, from proper food handling to safe cooking practices. The session also revisits the legal framework surrounding food safety, focusing on the Food Safety Act 1990 and Food Hygiene Regulations 2006 to help ensure compliance.

Learning Objectives:

• Recognise the main food-borne pathogens and their sources.

• Understand the legal framework for food safety and hygiene.

• Apply best practices to prevent contamination during food handling.