Understanding microbiology for non microbiologists

Dates

6-7 October 2021
30 November-1 December 2021

10%

Prices

Members - £899 + VAT
Non-members - £1160 + VAT

Venue

Campden BRI, Chipping Campden

Delegate feedback (2019 & 2020)

  • Very good tutors! Thought they brought the perfect amount of humour to a very important subject which made it a joy to learn.
  • The tutors were clearly subject matter experts and had a very natural ability to deliver insights.
  • Successful - indepth, good knowledge and answered questions well.

Benefits of attending

This course is designed to give those who have had no formal microbiological training the confidence to make good, informed decisions about food safety and to help delegates  to understand the importance of microbiological safety and stability in food manufacture, distribution and sale. Typical attendees could be Managers in Hygiene or Quality Departments, Buyers or those working in NPD.

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

Training Course content

• Microorganisms - types and diversity and nutritional requirements for growth
• Case study exercise: diagnosis of food microbiological problems
• Hygiene and environmental sampling in the factory
• Food poisoning
• Food spoilage
• Growth, inhibition and destruction of microorganisms and toxins
• 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 solved
• To inform on how to decide on specification limits


Learning Outcomes

At the end of the course delegates will be able to:
• Understand the  terminology and “jargon” to enable informed discussion of microbiological issues
• Identify the role of microbiology in setting product specifications
• Locate potential factory blackspots where microbiological problems can occur
• Decide the correct hygiene measures and cleaning regimes to eradicate problems

This course can be customised and is available in house

Event Director - Fiona Cawkell

Related training

Food technology for non-food technologists


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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