Microbiological criteria in food training course

4th November 2026 | 09:00 - 13:30 | 14:00 with assessment

This online training course provides insights into Microbiological Criteria. We will focus on how microbiological criteria are set, with reference to legal, regulatory, and commonly accepted standards, alongside customer specifications. We will cover sources of information, examples of Microbiological Criteria for a variety of different foodstuffs, what constitutes and adverse test result, and the interrelations between ingredient, in-process, and finished product microbiology.

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Course overview

Delegates will gain awareness of the significance of different microorganisms in a variety of sample types, why various parties may set differing Microbiological Criteria, how to approach setting their own Microbiological Criteria for in-house acceptance and supplier specifications.

This training is designed for Quality and Technical professionals with responsibility for setting or approving Microbiological Criteria, planning, or organising Microbiological Testing programmes, and those determining actions, including Microbiological Investigations, in response to Microbiological Results.

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What is it about?

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  • Quality Managers
  • Technical Managers
  • Quality Team Members
  • Specification Technologists
  • Food Safety and Quality Specialists
  • Auditors who wish to refresh their knowledge
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Who should attend?

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  • Food industry professionals and others who have no background in microbiology, or who may have only basic food safety knowledge
  • Food Production roles
  • Engineers
  • Maintenance Technicians
  • Newcomers to Quality and Technical Functions
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Key benefits

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  • Development of more advanced microbiological knowledge and expertise
  • Understanding of legal and commercial basis for microbiological criteria
  • Increased awareness of appropriate actions to be taken in response to adverse microbiological results
  • Ability to identify those microbiological criteria which can be set in-house
  • Awareness of good practice in setting microbiological criteria
  • Gain knowledge to support challenge of existing criteria or supplier specifications where appropriate
  • Insight into Microbiological Risk Assessment
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Previous knowledge needed

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  • It is recommended that delegates have attended our Understanding Microbiological Results and Setting Action Limits in Foods course or already have some basic microbiology knowledge through other qualifications such as level 3 HACCP or Food Safety.
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Your trainers

Ali Aitchison | Senior Food Safety Consultant | Eurofins Food Testing UK Ltd.

How to book

When upcoming dates are available, this course can be booked with or without assessment via Eurofins Food Assurance UK’s booking page links below.

If no dates are currently listed, the course may be available on request (subject to minimum numbers).

4th November 2026 | 09:00 - 13:30 | 14:00 with assessment

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If a listed date has passed, the course may still be available on request (subject to minimum numbers).
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