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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 – We will be resuming delivery of courses on site from March 2021. We’ll be doing so while observing 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.
Please view our training and development programmes listed below, and book with confidence.
Understanding microbiology for non microbiologists
Dates
10%
10%
10%
Prices
Members - £899 + VAT
Non-members - £1160 + VAT
Venue
Campden BRI, Chipping Campden
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
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.
This course can be customised and is available in house
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
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