Food Pathogens and Safety: Principles of Identification, Control, and Prevention, live online tutor-led training course

This course is designed to provide a thorough understanding of food pathogens and their impact on food safety. The content will include the latest information available on all the common food-borne pathogens This will equip participants with the capability to identify, control and prevent foodborne illnesses caused by pathogens.

A thorough understanding of food pathogen characteristics in the food industry is essential to maintain public health and to avoid costly product re-calls.

Intended audience: Competent food microbiologists looking to expand their skillset, senior food microbiologists, experienced laboratory personnel and experienced technical managers.

The course will be delivered live online over the course of one day (0900 - 1530 hours), participants will be sent log in details for a Microsoft Teams session. 

• Introduction: Contamination, sources, and impact.
• Escherichia coli (STEC).
• Staphylococcus aureus.
• Bacillus cereus.
• How to understand microbial specifications and limits of detection.
• Guidance on interpreting test results.
• Actions to take when results are out of specification.

Learning Outcomes:

• Identify and understand the characteristics of major foodborne pathogens
  Participants will gain a detailed understanding of the key characteristics, sources, and transmission pathways of foodborne pathogens.
• Assess the impact of foodborne pathogens on public health and food safety
  Participants will be able to evaluate the public health risks associated with different foodborne pathogens and understand the potential economic impact of contamination, including product recalls.
• Implement corrective actions for out-of-specification (OOS) results
  Participants will acquire the knowledge to take appropriate corrective actions when laboratory results indicate that food products are contaminated or unsafe.
• Enhance decision-making skills in food safety management
  By the end of the course, participants will be better equipped to make informed decisions regarding pathogen risk management, microbial testing, and food safety policies within their organisation.

These learning outcomes ensure that participants will leave the course with a deeper knowledge of food pathogens, improved problem-solving capabilities, and the tools needed to effectively manage food safety in their organisations.

Delegates can further develop their learning on completion of this course by attending the one-day in person Practical Food Pathogen Detection: Laboratory Techniques and ISO Standards training course.