Understanding Food Micro Testing and Interpretation of Results
Our new Food Microbiology course explores the different types of micro-organisms, factors affecting their growth and and lab testing. The course includes practical information on setting micro specifications and the legal and regulatory framework for the identification of micro criteria. Laboratory and rapid test results are investigated in a workshop activity.
This course covers:
Useful and harmful microbes - Looking at common food pathogens and examples of food poisoning.
Swabbing and Environmental Testing - Planning a testing regime and practical advice on taking samples and swabs.
Setting Micro Standards - Looking at microbiology risk assessment in HACCP and setting specifications and micro criteria in legislation.
At the end of the course, participants will be able to:
Understand the various types of microbiological hazards in food & drink production, which bacteria should be tested for and how to use the lab testing results.
Describe the sources of microbiological specifications in the regulatory and legal framework.
Understand the available lab tests and the process for taking samples and swabs.
All our courses have been developed to maintain high quality and the latest industry updates. The small participant group allows plenty of time for discussion and shared learning.
View Dates & BookSALSA Learning
Having well-trained staff is critical to effectively managing food safety in your business. SALSA Learning is a comprehensive training timetable, covering all aspects of food safety within food production. Courses include product sector-specific HACCP, allergen management and food labelling. New for 2024 is 'Understanding Food Microbiology'.
Courses are only delivered by approved SALSA trainers on the The Institute of Food Science and Technology (IFST) register. Product-specific courses are also available, delivered by trainers with proven sector technical experience and expertise.
Our courses are delivered online, using the latest learning software. The day-long courses have been developed to maintain high quality, allowing plenty of time for discussion and shared learning. We deliberately maintain small groups and spaces are strictly limited.
SALSA Training Courses
HACCP
Understanding HACCP is essential to produce safe food and drink. It is also a requirement of the SALSA Standard that those responsible for HACCP must have the appropriate training and demonstrate competence in understanding HACCP principles.
Allergen Management
Managing allergens in food production is complex and challenging but critical to keeping your customers safe. Our updated 'Allergen Management - Principles & Practice' course is aimed at Technical Managers, Production Managers and factory personnel and delivers all you need to know about developing and operating safe and effective allergen management systems within your business.
Food Microbiology
Our new Food Microbiology course explores the different types of micro-organisms, factors affecting their growth and and lab testing. The course includes practical information on setting micro specifications and the legal and regulatory framework for the identification of micro criteria. Laboratory and rapid test results are investigated in a workshop activity.
Food Labelling
Our Food Labelling Workshop will guide you through legislative labelling requirements and provide participants with the knowledge and skills to create, check and authorise their food labels. Aimed at Technical/ Quality Managers, delegates are encouraged to present their labels and product information for interactive discussion and feedback.
Traceability, Crisis and Recall
This workshop will guide you through elements of a an effective traceability, recall and crisis management system and is designed to provide participants with the knowledge and skills to know when to test a crisis management system and how to complete and record a backward/forward trace test
Pest Management
During this session hosted by an industry expert you will explore ways to optimise your pest management strategy to ensure a compliant, cost effective programme integrated with your food safety system. Workshop activities provide opportunities to participate in practical documentation construction session focussing on how to create pest control specifications (contracts) and trending documentation.
