Would you like to gain a better understanding of the microbiological criteria requirements for food? Ever wondered what levels of Listeria are allowed in your chilled products?
This workshop is one of our newly developed specialist technical food courses aimed at Environmental Health Practitioners, managers and staff involved in chilled food production, with some prior understanding of food microbiology. The course will cover both the importance of understanding your products and their microbiology, as well as the regulatory requirements and sampling. It will also give an opportunity for discussion of practical problems through case studies, and group discussion.
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