This course is
suitable for Quality or Technical Managers, Internal Auditors and Technical
Support staff. The course is aimed at fulfilling the requirements of the BRC
global standard Food Issue 5 in areas such as Process and Hygiene validation and
new product development. In particular, the course aims to equip delegates with
the appropriate knowledge to document suitable non conformances and corrective
actions
in relation to microbiological results.
ü
Proficiency in
reviewing microbiological results.
ü
Establishing
suitable sampling plans and scope of organisms to test.
ü
Effective
verification of Quality Management System.
ü
Promotes
Continual Improvement.
ü
Facilitates
Effective Management Review.
ü
Reduces Customer
Complaints.
ü
Facilitates good
resource management in the Technical Function.
|
l
Introduction and
Background |
0930 |
|
l
Food
Pathogens |
1000 |
|
Organisms
of Concern, Sources and l
Associated
Foods |
1100 |
|
l
Routes of Contamination
|
1130 |
|
l
Significant
Cases |
1200 |
|
l
Lunch |
1230 |
|
l
Spoilage and Shelf Life
Testing |
1300 |
|
l
Shelf Life
Extension |
1330 |
|
l
History of Micro
Testing |
1400 |
|
l
Bacteriology
Simplified |
1430 |
|
l
Testing Laboratories.
EN17025 l
Expression of
Results l
Interpretation of
Results l
Acceptation and
Rejection of Results |
1500 |
|
l
BRC Clauses Relating to
Testing |
1530 |
|
Generic
Testing Methodologies. Traditional, Rapid & l
Indicators |
1545 |
|
l
Common Testing Methods
for likely Pathogens |
1600 |
|
l
Common Microbiological
Issues |
1615 |
|
l
Results and Relevant
Persons to Notify |
1630 |