Course Objectives:

• To Develop a greater understanding of Food Microbiology
• Gain confidence with Environmental Monitoring processes and requirements and how to assess the microbial risks in food products
• Understand how the laboratory undertakes testing and interpreting the results

Who Should Attend:

This course can be used as a refresher for those with some previous training in Microbiology and / or as an introduction for those working within Technical and Quality roles within a food manufacturing / handling environment.

Part 1 – Introduction to Micro-organisms

This first session will introduce micro-organisms and their growth and development requirements, before establishing the main micro-organisms that can affect food production and the difference between foodborne illness and food poisoning, which could influence the decision-making process within the production environment.

Part 2 – Factory Testing for Micro-organisms

This second part will focus on the best practice in the food production environment to identify and control micro-organisms and highlight how a product microbial risk assessment approach should be considered

Part 3 – The Microbiology Laboratory

The final session will cover microbiology laboratory testing, explain how to interpret the testing results and give insight into the new technologies that will enhance current traditional microbiology testing