Understanding E. coli

This entry level course has been designed to provide the user with a key understanding of the nature, reservoirs and mechanisms of spreading this pathogenic micro-organism as well as the key control measures that can be used.

Training Course Content

This course is made up of the following modules:

Introduction to Understanding E. coli

This section informs the learner what content will be featured in the training course, as well as a key recommendation summary.

Section 1 - Understanding E. coli

This section covers topics such as what is E. coli, how it can spread and its symptoms. It also highlights the groups at most risk, what can be done to prevent infection, and how to protect others. To help understand the spread, it also discusses how the introduction of HACCP can help and how safe food hygiene practises can reduce the chances of cross-contamination.

Section 2 - The Spread of E. coli

This section looks at how the infection can spread by carefully looking at different but highly probably scenarios such as in a food factory, a school, a supermarket, a restaurant and a residential home.

Section 3 - Seven Principles of HACCP

In this section, HACCP will be looked at via its seven principles. These principles include ‘conducting a hazard analysis, where significant hazards are likely to occur to record-keeping, and the act of recording information that can be used to prove that the food was produced safely.

Assessment

On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 30 multiple-choice questions and a mark of 75% or above will be required to pass.

Learning Objectives

On completion of the course, you should be able to:

  • Explain what E. coli O157 is
  • Explain how E. coli is spread
  • Describe the symptoms of E. coli
  • Identify those in a high-risk group
  • Explain how to treat E. coli
  • Explain how to prevent the spread of E. coli
  • List the principles of HACCP
  • Explain poor and safe food hygiene practices
  • List some recommendations

DURATION

120 minutes

PRICING

Member: £23+VAT per person, Non-Member: £27+VAT per person

All e-learning course prices are quoted for 1-9 licences.

Discounts are available for bulk purchases of 10+ licences.

Please contact the SOFHT Office for further information on +44 (0)1827 872500 or email admin@sofht.co.uk