Understand the microbial world, the different microorganisms found in foodstuffs and the associated risks
Applied microbiology in the food industry
Information
Target audience:
Laboratory staff, technicians and quality managers in the food industry
Duration:
1 day, i.e. 7 hours
Location:
Nimes or remote, open (inter-company)
Prerequisites:
Open (inter-company) price:
€650 excl. VAT per participant
In-house price:
quote on request
Open (inter-company) training dates:
- 3 and 4 February 2026 (over 2 half-days, 9am–12:30pm) remote
- 17 and 18 March 2026 (over 2 half-days, 9am–12:30pm) remote
- 19 and 20 May 2026 (over 2 half-days, 9am–12:30pm) remote
- 6 and 7 October 2026 (over 2 half-days, 9am–12:30pm) remote
Contact us for your in-house training request / pricing (on-site or remote).
Contact us
Phytocontrol
Audit, Conseil, Formation
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
Objectives
Know how to identify the various sources of contamination and implement appropriate preventive and corrective measures
Understand the key elements of current regulations
Master analytical techniques (methods and tools)
Know how to interpret a test report
Programme
1. Fundamentals of microbiology
- The different types of microorganisms
- Characteristics and growth factors
- Main microorganisms encountered in the food industry: spoilage organisms, pathogens and food poisoning
2. Preventive and corrective measures for controlling microbial risk
- Personnel hygiene
- Cleaning and disinfection
- Control of production circuits and processes
- Control plan
3. Analytical methods:
- Sampling techniques
- Culture media
- Standardised and alternative methods for pathogenic flora and hygiene quality flora
- Choice of methods according to objectives, confirmation methods and identification tests
4. Test reports:
- Regulatory microbiological criteria
- Interpreting a test report