Course Overview

Microorganisms have a considerable impact on the quality and safety of food products. It is important that anybody involved in any aspect of food processing, handling, distribution, product development and catering (and with no formal training in Microbiology) understands the interactions and importance of the various forces involved.

Contamination by microorganisms may arise from various sources such as raw materials or the processing environment, which includes food contact surfaces, the air, people and pests. These potential sources of contamination need to be controlled to prevent spoilage and ensure safe products.

Entry Level

Requirements

To ensure that this course is valuable to your company delegates must be comfortable communicating in English with suitable reading and writing skills. After successful completion of the course a certificate of attendance will be issued.

Who Should Attend

Any individual within the general food industry wishing to gain a broad understanding of the field of food microbiology:

• Managers (financial, sales, marketing, purchasing).

• Support staff.

• Engineers and production staff.