Microbiology for Food Manufacturing
Practical, factory-focused training from Boyd Quality Management Ltd.
Course at a Glance
Duration: 1 day
Who should attend: Quality and technical teams, production supervisors, hygiene personnel and managers who use or interpret microbiological results.
Delivery: Discuss on-site and other delivery options with us.
Course Overview
A factory-focused introduction to microorganisms, why they are tested, where they come from, how to control them and how to support investigations.
What You Will Learn
- Distinguish key groups of microorganisms and their relevance to food
- Understand the difference between pathogens, spoilage organisms and hygiene indicators
- Recognise likely sources and routes of microbiological contamination
- Understand the purpose of microbiological monitoring and testing
- Support investigation, interpretation and presentation of microbiological findings
Course Content
- Microorganisms: bacteria, yeasts, moulds, protozoa and viruses
- Specific organisms relevant to food manufacturing
- Growth, survival, spores and control measures
- Sampling, laboratory testing and environmental monitoring
- Microbiological investigation and presentation of findings
Who Is This Course For?
Quality and technical teams, production supervisors, hygiene personnel and managers who use or interpret microbiological results.
Training Approach
Delivered using practical food manufacturing examples, discussion and exercises relevant to real technical and operational challenges.
Assessment & Course Arrangements
Qualification, assessment and certification arrangements, where applicable, will be confirmed before booking. Course dates, delegate numbers and pricing are available on enquiry.
Enquire or Request a Quote
Contact Boyd Quality Management to discuss course dates, your team’s needs, delivery options and a quotation.