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We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book with confidence – we will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

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

If you have any queries, email or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Microbiology for non microbiologists, live online tutor-led training course


21 January 2021


Members - £499 + VAT
Non-members - £680 + VAT



Benefits of attending

This live, interactive online course is designed to give those who have had no formal microbiological training an introduction to aspects of the subject, which are of importance in food production.  These features includes food safety and how it can be managed.  The course covers the importance of microorganisms in the food production environment as well as the food itself.  Typical attendees could be Managers in Technical, Hygiene or Quality Departments, Buyers or those working in NPD.


Breaking through some of the microbiology terminology and jargon, you will perform outline microbiological risk assessments, and be shown how to carry out microbiological investigations and decide on appropriate actions based on microbiological results. You will also be provided with a “taste” of microbiological problem-solving, through case studies.


The course will be delivered live online over the course of a day,  participants will be sent log in details for a WebEx Training session.  Electronic materials will be issued in advance of the course.



Training Course content

  • Microorganisms – types, diversity and introductory testing information;
  • Case study exercises: diagnosis of food microbiological issues;
  • Hygiene and environmental sampling in the factory;
  • Food safety issues;
  • Growth, inhibition and destruction of microorganisms and toxins; and
  • Factors affecting growth and survival of microorganisms.


Course Aims

  • To provide a broad introduction to the importance of microbiological issues for maintaining food safety and quality;
  • To provide a simple guide on how to identify potential risks and avoid them in future;
  • To demonstrate ways in which some microbiological problems can be understood and solved; and
  • To inform on how to decide on specification limits.

Learning Outcomes

At the end of the course participants will be able to:

  • Understand food microbiology terminology and “jargon” to enable informed discussion of microbiological issues;
  • Identify the role of microbiology in setting product specifications;
    Locate potential factory “hotspots” where microbiological problems can occur; and
  • Decide the correct hygiene measures and cleaning regimes to eradicate problems;
  • Contributes to participants continuing professional development.

Delegate Feedback (June, July, September & October 2020)

  • An excellent degree of underlying knowledge made for an extremely enjoyable watching/listening experience and he has an effortless and engaging presentation/delivery/teaching style.
  • Very good, well presented and entertaining to help keep interest in a tricky subject.
  • Really well organised and excellent content.
  • Tutor is an expert; but still able to transfer knowledge in a way everyone can understand.
  • Platform works well, good interaction.
  • Very good as I could feel the passion from tutor regards microbiology, plus he had all the answers.
Event Director - Fiona Cawkell

Further information

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

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