|21st February 2019||London||Fiona Brookes||Public Sector: £125 (No VAT)
Private Sector: £145 (No VAT)
This training will provide delegates with core understanding and contribute to their competency to make good, informed decisions about food safety and to help to understand the importance of microbiological safety and stability in food manufacturing and catering. You will learn about legislation, how to perform risk assessment and to carry out microbiological investigations based on next generation Genome Sequencing sampling technology and how to decide on appropriate actions based on microbiological results.
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 black spots where microbiological problems can occur
• Decide the correct hygiene measures and cleaning regimes to eradicate problems
- Micro-organisms – Characteristics, types and diversity
- Food poisoning and food spoilage organisms significant in food production
- Factors affecting growth, inhibition, survival and destruction of microorganisms and toxins.
- Control of micro-organisms
- An over view of HACCP
- Microbiological control of micro-organisms
- An introduction to death kinetics and mathematical modelling
- Detection and enumeration of pathogens in foods: Salmonella, Campylobacter, E-coli (0157 –STEC, listeria, Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum
- Rapid methods:- Whole genome sequencing, Metagenomics, PCR
- Microbiological Criteria:
- Regulations on EU microbiological criteria for food stuffs (EC) No. 2073/2005
- Microbiological Safety of Ready to Eat (RTE) foods placed on the market
- Hygiene and environmental sampling
This course is for EHOs, TSOs, Microbiologist, Food Technical Managers, Hygiene Managers, Quality Assurance, Buyers and those working in PHE.
Course Tutor: Fiona Brookes
Fiona is a highly knowledgeable, experienced and respected Microbiologist. Fiona is a member and Chair of Campden BRI working groups in Laboratory safety, microbiological shelf-life, microbiological methods and criteria. She has developed and managed a UKAS accredited food pathogen microbiology laboratory. She has 34 years of experience in the Food Industry and managed 2 multi-site food manufacturers.
- Lunch and refreshments
- Training notes
- Attendance certificate