The raw materials that are used in food production will quite often contain high levels of pathogenic and spoilage bacteria. Manufacturing techniques are designed to control and limit the potential growth of these organisms throughout the manufacturing process. Monitoring of these organisms (from raw material production to the consumption of the final product), is therefore essential to demonstrate good manufacturing processes.
This presentation aims to give a broad overview of the organisms which are responsible for foodborne illness and spoilage. The different types of food poisoning and food borne illness are described and the major food pathogens are discussed in detail. The presentation will also explain how microbial spoilage occurs, which organisms are commonly responsible, and how the growth of these organisms can be controlled in the food manufacturing environment.
Places are limited to 25 delegates to ensure that this remains an intimate and informative ½ day programme for all.
£35 + VAT (Members), £70 + VAT (Non-members),
£15 + VAT (Students) per delegate
9.00 am – 12.30 pm
SOFHT Training Room, The Granary, Middleton House Farm, Tamworth Road, Middleton, Staffs, B78 2BD
Continental Breakfast Buffet and certificate of attendance are included in the price.
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