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Understanding food microbiology for manufacturers

Course Overview

The law requires that food businesses put in place procedures based on the HACCP principles but for an effective HACCP to be developed there must be an adequate understanding of the hazards presented by micro-organisms.

This seminar is intended to equip delegates with a working knowledge of the likely microbiological hazards that may be present in common foods together with appropriate measures that should be adopted for their control. No previous knowledge of microbiology is required.

Who should attend?

This course will be suitable for members of HACCP teams, for small manufacturers who are putting together or reviewing their HACCP systems, Technical Managers wishing to update their knowledge or quality assurance staff engaged in the control of hazards.

What is the cost?

The cost of £250 + vat (£300 inc Vat) includes lunch, refreshments, comprehensive course notes and a certificate of attendance.

What is the programme?

The seminar starts at 10:00 and ends at 16:00 and includes the following topics:

09:30  Registration/Coffee

10:00 Introduction

10:15 Introduction to food microbiology


Factors affecting growth and survival of microorganisms

Inhibition and destruction of microorganisms and toxins

Properties of foodstuffs and how they relate to microorganisms

11:15 Break

11:30   A review of common spoilage and pathogenic micro-organisms in food

-        measures to control them.

13:00 Lunch

13:45 Practical control of microorganisms in food 

Pre-requisite programmes– shelf life, storage, formulation, packaging etc

HACCP design

Hazard analysis – identification of significant microbiological hazards and controls.

Critical limits at CCPs to control microorganisms

Monitoring strategies

Verification including validation

 15:00 Break

15:15 Microbiological Criteria of foodstuffs

               Overview of regulations

               Food safety criteria

               Process hygiene criteria

               Application of regulations

Interpreting microbiological results

16:00  Close

Who is the Tutor?

Dr Andy Bowles 

Where is the training taking place?

The seminar will be held in the ABC Food Law Executive box at Norwich City Football Club, Carrow Road, Norwich. There is free on-site parking and the venue is a short walk from Norwich station (London Liverpool St 1 hr 50 mins)

Thre is a Holiday Inn hotel on site (not included in the course cost) and both Premier Inn and travelodge hotels nearby.

How do I book?

Please click on the "Book" tab above. Payment is required prior to attendance and may be made online, by telephone (01603 274486) or by invoice.

Where can I find out more information?

Please contact us on 01603 274486 or admin@abcfoodlaw.co.uk and we will be happy to help.

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Practical Guide to the Nutritional labelling of food
Making legal claims about food

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