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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – we can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at training@campdenbri.co.uk or by calling +44(0)1386 842104

Practical microbiology – intermediate

Dates

25-27 November 2020

10%

Prices

Members - £1490 + VAT
Non-members - £1940 + VAT

Venue

Campden BRI, Chipping Campden

Benefits of attending

This course is for Senior Microbiologists and Senior laboratory technical staff who already have a basic training in microbiology and who need to further their knowledge in specific areas of food microbiology or who are perhaps involved in laboratory management. This course is not suitable for delegates with no laboratory experience.

Delegates on the course will gain in-depth knowledge of food microbiology and also the factory environment, with an emphasis on understanding pathogenic testing methodology. Lectures give up-to-date information on both established and emerging food pathogens, as well as a variety of spoilage microorganisms. Practical demonstrations will show delegates relevant methods for detection and enumeration of microorganisms. Delegates will also receive information on the related areas of legislation, standards and specifications and the importance of a robust sampling plan.

Training Course content

• Salmonella
• Listeria
• Campylobacter
• Emerging and other pathogens including: Bacillus cereus, Staphylococcus aureus,Clostridium perfringens, E coli, VTEC/STEC including E coli O157,
• Spoilage organisms including Yeasts and moulds, Pseudomonas.
• Legislation, standards and specifications
• Sampling plans for microbiologists
• Laboratory accreditation and management
• Hygiene and environmental sampling in the factory

Course aims

• To refresh delegates on the latest information on established and emerging pathogens
• To review and apply the latest testing methods, including rapid methods (kits)
• To avoid the pitfalls of  “false positives” by choosing  correct and up to date testing procedures for food contamination
• To understand the importance of correct sampling programmes to detect factory “black spots”
• To refresh knowledge of accreditations
• To clarify how to comply with British Standard Procedures


Learning outcomes

At the end of this course delegates will be able to:

• Apply the most up date testing technique appropriate to individual micro organisms
• Know when, where and how to sample to have greater confidence in results
• Incorporate this learning into internal training of other laboratory staff
• Know how to achieve and maintain external accreditation

Event Director - Fiona Cawkell

Related training

Practical microbiology – advanced


Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk


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