Food Microbiological Risk Assessment
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Food Microbiological Risk Assessment Course
Introduction:
This course aims to provide delegates with a comprehensive understanding of bacterial growth, including the unique characteristics of certain bacteria, and, most importantly, methods for their control. Participants will learn a straightforward approach to conducting microbiological risk assessments, enabling them to make risk-based decisions that benefit both the business and the consumer. Case study exercises will be conducted, with a specific focus on the WPC 80 Fonterra incident. This incident serves as a notable example of the consequences that can arise from a lack of understanding regarding bacteria among production and technical staff. It stands as one of the most significant incidents in recent years in terms of food safety and product recalls.
Course Objectives:
Participants achieve the following learning outcomes from the program;
- Be familiar with basic bacteria classification and structure
- Understand spore formation and the difficulties it poses for the food sector
- Understand the requirements for bacteria growth and survival
- Understand the major disease-causing bacteria (Pathogens) and how they can be controlled
- Understand food spoilage bacteria and the importance of milk hygiene
- Understand how to carry out a microbiological risk assessment
- Be familiar with EU regulation on the microbiological criteria of foodstuffs (2073/2005)
- Be able to use FSAI Guidance Note 3 to interpret microbiology test result
Who Should Attend?
- General management who need a basic knowledge of bacteria
- HACCP / Food Safety team member who may not have a Food Science background
- Maintenance / Engineering personnel who manage process intervention in a high-risk environment
- Food manufacturing supervisory personnel who make decisions relating to food safety
- Technical personnel who need to know the Microbiological Criteria of Foodstuffs (2073/2005)
- Product recall personnel who need to understand the significance of microbiological contamination
Course Outlines:
- Delegate/Tutor Introduction
- Course Introduction
- History of Microbiology
- Bacteria Classification / Shapes
- Bacteria Cell Structure
- Bacteria Spore Formation
- Bacteria Growth Requirements
- Disease-Causing Bacteria:
- Food Poisoning Causes
- Food Hygiene
- Major Pathogens
- Food Spoilage Bacteria
- Microbiological Risk Assessment Methodology
- Microbiological Criteria of Foodstuffs (2073/2005) – Chapter 1 & 2
- FSAI Guidance Note 3 – Guidelines for the Interpretation of Micro Test results
- WPC 80 – Case Study Review
- Course Review / Evaluation