Overview

Who should attend?

• Food Safety Managers
• Internal Auditors
• New starters in microbiology laboratories
• Technical Managers
• Anyone requiring more detail than the basic microbiology course

Course overview

Ensuring microbiological safety and quality of food is important to the success of any food company. Failure to understand microbiological standards or specifications and how they should be set can cause problems for the food manufacturer, not least of which are loss of money and customer confidence. For laboratory staff, being able to determine the best isolation methods and recognise the organisms is vital. It is also useful to know the problems they can cause and the ways that we can control them. Why do we use certain methods for particular microorganisms? What are Indicator and Index organisms, and when should they be used? Food Microbiology - Interpreting Test Results will examine the key groups of micro-organisms that can cause safety and spoilage problems for food manufacturers, how they grow, and how they can be controlled.

From this course you will

• Understand about quantitative and qualitative food microbiology
• Know the factors that affect microbial responses in food systems
• Address the issues and significance of microorganisms in foods
• Learn about the methods used in microbiological, isolation and identification
• Have the ability to identify typical reactions and appearance of microorganisms on their isolation media
• Discuss guidelines for microbiological specifications and sampling plans for different foods

Programme

Provisional programme

Speakers

Sponsorship