Understanding and interpreting food microbiology analysis results
TRAINING CENTRE
Information
- Target audience: Laboratory staff, technicians and quality managers in the food industry
- Duration: 1 day, i.e. 7 hours
- Location: On-site or remote
- Prerequisites: None
- In-house price: on request
Contact us
Phytocontrol
Audit, Consulting, Training
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
TRAINING CENTRE
Objectives
- Know the basic principles of food microbiology
- Understand microbiological analyses
- Understand the role of microbiological analyses in the regulatory context
- Know how to interpret a test report and implement effective monitoring of results and action plans.
TRAINING CENTRE
Programme
- 1. Fundamentals of microbiology
- The different types of food microorganisms
- Characteristics and development factors
- Spoilage organisms, pathogenic organisms and associated risks
- 2. Microbiological analyses:
- Purpose and principle of microbiological analysis
- Standardised methods and alternative methods for pathogenic flora and hygiene quality flora
- Choice of methods according to objectives
- 3. Interpreting test reports:
- Regulatory microbiological criteria
- Interpreting a test report
- Mycotoxin analysis methods
- 4. Turning analysis results into a food quality control tool
- Implementing action plans based on identified risks