Course overview
Gaining confidence in dealing with microbiological test results of value to many in the food industry. Knowing what results mean and being able to determine what to do in response to them can be a challenge to many who are not specialist food microbiologists.
Participants will benefit from discussion of examples of action limits set by food manufacturers in order to manage microbiological safety and quality risks, which may sometimes be different to the legal, regulatory or customer requirements they are obliged to meet.
The course is designed for anyone who wants to build-up their understanding of what microbiological results really mean. It is also for those who may be called upon to set or explain microbiological action limits in use.
