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Overview
In this course fundamentals of microbiology and food law are conveyed. Participants are given an overview of the hazards associated with microorganisms and ways of influencing growth, multiplication and toxin production are imparted. They learn to identify and accurately assess microbiological risks and ensure their company's success on the market through monitoring and preventive measures. In order to better understand the prevailing legal situation for food safety and hygiene, the most important national and international legal requirements are explained in a practical context and a professionally founded way.
Requirements
Work experience in the fields of food hygiene and product safety.
Target group
Professionals in upper and middle management of food companies and gastronomical establishments who are responsible for implementing hygienic regulations. Hygiene operators in production and quality assurance as well as future personnel trainers and internal/external auditors in the hygiene sector.
Content
- General legal basis of food safety
- Collaboration with the authorities
- Microbiological fundamentals and hygiene risks
- Classification of microorganisms
- Physiology and multiplication
- Pathogenicity and risk assessment
- Incidence and prevention
Learning in your own organization
Events
We provide dates on request and looking forward to your contact.
Please note that deviations from the new course program may arise in terms of content and participation fees.
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