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.
This course is for EHOs, TSOs, Microbiologist, Food Technical Managers, Hygiene Managers, Quality Assurance, Buyers and those working in PHE.
Tutors: 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…
Dates: 21 February 2019 Venue: London
Cost: Public Sector £125 (No VAT) Private Sector: £145 (No VAT)