Microbiology for non microbiologists, live online tutor-led training course Training Course at Campden BRI
Very good pace, good flow. Sufficiently practical information with some case studies and quick polls, helped maintaining attention to the presentation at all times.
Enjoyed training. Good content. Well presented. Best prepared virtual course i've done.
Very informative, lots of information and good application and examples given
Very knowledgeable and great at explaining and creating scenarios for all to understand
Brilliant presentation - not death by power point!
This live, interactive online course is designed to give those who have had no formal microbiological training an introduction to aspects of the subject, which are of importance in food production. These features includes food safety and how it can be managed. The course covers the importance of microorganisms in the food production environment as well as the food itself. Typical attendees could be Managers in Technical, Hygiene or Quality Departments, Buyers or those working in NPD.
Breaking through some of the microbiology terminology and jargon, you will perform outline microbiological risk assessments, and be shown how to carry out microbiological investigations and decide on appropriate actions based on microbiological results. You will also be provided with a “taste” of microbiological problem-solving, through case studies.
The course will be delivered live online over the course of a day (0930 - 1615 hours approx), participants will be sent log in details for a WebEx Training session.
Microorganisms – types, diversity and introductory testing information;
Case study exercises: diagnosis of food microbiological issues;
Hygiene and environmental sampling in the factory;
Food safety issues;
Growth, inhibition and destruction of microorganisms and toxins; and
Factors affecting growth and survival of microorganisms.
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 understood and solved; and
To inform on how to decide on specification limits.
Understand food microbiology terminology and “jargon” to enable informed discussion of microbiological issues;
Identify the role of microbiology in setting product specifications;
Locate potential factory “hotspots” where microbiological problems can occur; and
Decide the correct hygiene measures and cleaning regimes to eradicate problems;
Contributes to participants continuing professional development.
Event Director - Fiona Cawkell