This course provides an essential guide to microbiology within the food manufacturing environment and how it can affect the daily running of a site.
It is pitched as a one-day ‘taster session’ suitable for those requiring basic microbiological knowledge in order to operate safely in food manufacturing.
The main sources of factory-based bacteria will be examined and guidance will be given on how to minimise those bacterial risks.
A profile on food poisoning and a study of the major bacterial groups completes the programme.
- Website: The Society of Food Hygiene and Technology