Basic Microbiology for the Food Industry

Under European Food Safety Regulation 178/2002, Article 14 “Food shall not be placed on the market if it is unsafe or unfit for human consumption.”  As bacteria are the major cause of food being unsafe, it is essential that those persons responsible for producing safe food have some knowledge of bacteria.  Historically the majority of personnel who held these responsibilities studied a Food Science or Microbiology related discipline in a third level College or University.  This however is no longer the case as many graduates with engineering, supply chain and financial backgrounds or non-graduates who have progressed to managerial positions are now in charge of food manufacturing processes and factories where the biggest threat to the business or the consumer is E. coli, Salmonella, Clostridia just to name a few. If one is in charge of producing food that is governed by law where microbiological criteria are specified it is vital to know ones legal obligations.  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 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 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.

Delivery Mode

  • Customised
    In-Company
    Programmes

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Course Code
FS003

What's covered?

  • 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

Who should participate?

  • 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

What will I learn?

Participants achieve the following learning outcomes from the programme;

  • 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

Who are the tutors?

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quality Assurance, System Development & Implementation. Brian has a B.Sc. (Hons) degree in Food Science & Technology Management, Cert Training & Continuing Education, Certified Third Party & Lead Auditor Trained, Certified Food Safety Trained, Industrial Hygiene Standards Trained;  IRCA registered auditor and has 15+ years industrial experience in various food sectors with private and multinational business, leading to direct knowledge & experience with major retails across Europe.

A dynamic person who has a strong combination of leadership skills, creativity and knowledge, required to exceed customer expectations. Brian has proven experience in Technical & Operational Management, Food Safety & Quality Systems and Staff development. A skilled communicator who can motivate a team towards exceeding organisational and personal objectives. Brian provides consultancy services in food safety, quality, operations and hygiene controls and he brings the practical experience gained from this practical work to all of his training courses.


Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Master’s Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Lead Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for Musgrave Retail Partners Ireland (MRPI) and Musgrave Wholesale Partners (MWP). He also audits on behalf of the Hilton Food group. He has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is an experienced trainer and is registered with the Chartered Institute of Environmental Health. He is a member of the Institute of Food Science and Technology Ireland (IFSTI). He also holds a Certificate in Training and Continuing Education from NUI Maynooth.
He is a very experienced technical professional from the Food Industry and has gained a lot of experience in all aspects of the Food industry through his work with MRPI, MWP and the Hilton Food group. He worked as Technical Manager in Kepak and had a similar role in the Food Service sector with La Rousse Foods.


Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert Training & Continuing Education, is a Fellow of the Institute of Food Science & Technology (Ireland) and holds auditor qualifications from IRCA (International Register of Certified Auditors). She is an experienced Food Safety Professional with extensive knowledge and experience within various sectors of the food industry and has held significant positions in organisations such as the Institute of Food Science and Technology of Ireland where Edel is a fellow and past president. She is a licensed trainer with the Environmental Health Officers Association of Ireland and a member of the Food Safety Professional Association of Ireland.
Edel has a passion for training and enjoys the interaction with her learners over the duration of the training course. She gets to know her delegates not just the company they work for but who they are and what are their interests and challenges. Some of her delegates keep in touch with her well after the course is over and indeed some have become friends.

Edel remembers one delegate in particular on an ‘Instructors Skill course’ where on the first day he had a baseball cap on nearly covering his whole face and was so fearful he could hardly introduce himself. On Day 2 he was delivering a 10-minute presentation to the whole group.
On his linked in profile he stated that the confidence, respect and skill he got on Edel’s course helped him so much that in work he had been promoted from a production operative to a production supervisor.

Edel has strong interpersonal and communication skills and people both within her professional sphere and in her personal life feel at ease with her and many problems have been discussed and shared over the years.


Joan Brien

A Food Safety Adviser with over 10 years’ experience working in Technical/ Quality management roles, implementing food safety standards and providing training & mentoring services across a broad spectrum of industries – including dairy and meat (slaughtering, boning and further processing).

Auditing experience includes implementation of a tailored supplier auditing program including supplier risk assessment & KPI scoring system; supplier auditing, BRC Food; Storage & Distribution & Agents & Brokers Standard V3 preparatory audits & gap analysis and internal auditing in line with customer standards. Joan has a Certificate in Training and Continuing Education from NUI Maynooth


Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a member of the Public Institute for Public Health and holds an NUI Certificate in Training & Continuing Education.

He has over 20 years’ experience in the supply and retail industries and has held senior technical, food safety and quality management roles at various industries throughout the supply chain. Trained to Lead Auditor IRCA standard, Tom has been a senior Quality Auditor responsible for key areas in the multiple business for many years. He has gained first-hand experience and knowledge in the commercial area of food in terms of specification range, how quality can add value and the measurement of quality in food businesses.

 


How do we train and support you?

In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

Tom Keane

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Tom Keane

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