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


14 September 2022
14 December 2022


Members - £545 + VAT
Non-members - £735 + VAT



Delegate Feedback (2021):

  • Very knowledgeable and great at explaining and creating scenarios for all to understand
  • Brilliant presentation - not death by power point!
  • Very successful, well delivered and informative.
  • Very knowledgeable of the material and went through at a good pace.
  • Good clear communication and presentation of the information.

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 (0930 - 1615 hours approx),  participants will be sent log in details for a WebEx Training session. 

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.

This course can be customised and is available in house

Event Director - Fiona Cawkell

Related training

Setting shelf life: an overview – live online tutor-led training course

Further information

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

COVID-19 secure workplace

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 – Our on-site events follow strict social distancing and safety measures. View programme.

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 training@campdenbri.co.uk or call +44(0)1386 842104.

Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.

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

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