In recent years it has become apparent that there are far more types of pathogenic bacteria (disease causing) than the traditional pathogens such as Salmonella species. Severe illness can occur when we ingest high levels of pathogens; pathogens to which we have not been exposed before; or when resistance is low due to illness.
It is therefore incumbent on the Food and Catering Industries to be aware of the risks and take appropriate actions to ensure that food does not contain any pathogens.
Thelma Hooper will give a general overview of the methods available for pathogen testing in the laboratory and the rationale behind method selection. Organisms highlighted will include Campylobacter, Salmonella, Listeria monocytogenes and E. coli 0157. Thelma will also talk about which test methods are required to comply with the Microbiological Criteria Regulations and the comparative timelines .
Bill Wadsworth will give a brief insight into the challenges Greggs plc. faces as a business with regards to pathogenic bacteria, giving examples of their chosen solutions to safeguarding products and customers.
This is the ideal forum for businesses to gain a greater understanding of pathogens , guidance on the methods of detecting pathogens and will provide opportunities for delegates to discuss in detail their requirements, concerns and also to raise questions on the subject matter.
£35 + VAT (Members), £70 + VAT (Non-members),
£15 + VAT (Students) per delegate
Time: 9.00 am – 12.30 pm
Venue: 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.