The primary focus of any food safety management system should be on the effective management and control of the preventive programmes such as GMPs and HACCP. Microbiological monitoring programmes will simply verify whether these preventive measures are working. This course will cover the key concepts about food microorganisms, how they are introduced in a food handling environment, how they reproduce as well as barriers to growth. You will also learn how to conduct a risk assessment and to compile your own Environmental Monitoring Programme as well as what to look for any a testing laboratory and how to interpret your laboratory results and much more.
The primary focus of any food safety management system should be on the effective management and control of the preventive programmes such as GMPs and HACCP.
Microbiological monitoring programmes will simply verify whether these preventive measures are working.
This course will teach you:
- about the main food pathogens and barriers to growth
- how to conduct a risk assessment and compile your
Environmental Monitoring Programme - how to establish microbiological criteria using legislation and guidelines
- where and how to sample
- how to interpret your lab results
- what to do when your results are out of spec
