Microbiological criteria in food workshop

Topics included:

• Review of an existing criterion, e.g. supplier specification for ingredient, customer criterion for finished product
• Identification of relevant microbiological hazards for consideration in a HACCP-based food safety management system
• Setting in-house acceptability limits for intermediate product / WIP
• Determination of UK legal and regulatory limits relevant to a specific food product
• Participants will be individually advised on the appropriate materials to have available during the workshop

• Participants will have previously attended our Microbiological Criteria course and will be ready to work on reviewing or setting microbiological criteria

• Review and set own microbiological criteria with expert support
• Develop food safety and quality management skills at an advanced level
• Small group workshop – numbers strictly limited

• Our Microbiological Criteria in Food training course is a prerequisite for this session.