Food Microbiological Risk Assessment
Start Date | End Date | Venue | Fees (US $) | ||
---|---|---|---|---|---|
Food Microbiological Risk Assessment | 23 Nov 2025 | 27 Nov 2025 | Baku, Azerbaijan | $ 4,950 | Register |

Food Microbiological Risk Assessment
Start Date | End Date | Venue | Fees (US $) | |
---|---|---|---|---|
Food Microbiological Risk Assessment | 23 Nov 2025 | 27 Nov 2025 | Baku, Azerbaijan | $ 4,950 |
Introduction
This course will give delegates an understanding of how bacteria grow unique characteristics of some bacteria and most importantly how they can be controlled. A simple method of the microbiological risk assessment will be explained so that risk-based decisions can be made which will be in the interest of the business and consumer alike. Case study exercises will be undertaken with a particular focus on the WPC 80 Fonterra incident. This incident resulted from the lack of understanding of bacteria by production and technical staff alike and is one of the most significant food safety incidents and product recalls in recent years.
Objectives
- Be familiar with basic bacteria classification and structure
- Understand spore formation and the difficulties it poses for the food sector
- Understand the requirements for bacteria growth and survival
- Understand the major disease-causing bacteria (Pathogens) and how they can be controlled
- Understand food spoilage bacteria and the importance of milk hygiene
- Understand how to carry out a microbiological risk assessment
- Be familiar with EU regulation on the microbiological criteria of foodstuffs (2073/2005)
- Be able to use FSAI Guidance Note 3 to interpret microbiology test result
Participants achieve the following learning outcomes from the program;
Training Methodology
This is an interactive course. There will be open question and answer sessions, regular group exercises and activities, videos, case studies, and presentations on best practice. Participants will have the opportunity to share with the facilitator and other participants on what works well and not so well for them, as well as work on issues from their own organizations. The online course is conducted online using MS-Teams/ClickMeeting.
Who Should Attend?
- General management who need a basic knowledge of bacteria
- HACCP / Food Safety team member who may not have a Food Science background
- Maintenance / Engineering personnel who manage process intervention in a high-risk environment
- Food manufacturing supervisory personnel who make decisions relating to food safety
- Technical personnel who need to know the Microbiological Criteria of Foodstuffs (2073/2005)
- Product recall personnel who need to understand the significance of microbiological contamination
Course Outline
- Delegate/Tutor Introduction
- Course Introduction
- History of Microbiology
- Bacteria Classification / Shapes
- Bacteria Cell Structure
- Bacteria Spore Formation
- Bacteria Growth Requirements
- Disease-Causing Bacteria:
- Food Poisoning Causes
- Food Hygiene
- Major Pathogens
- Food Spoilage Bacteria
- Microbiological Risk Assessment Methodology
- Microbiological Criteria of Foodstuffs (2073/2005) – Chapter 1 & 2
- FSAI Guidance Note 3 – Guidelines for the Interpretation of Micro Test results
- WPC 80 – Case Study Review
- Course Review / Evaluation