Course sheet · 2027 catalogueFood safety
Applied Food Microbiology
One day to understand the microorganisms that matter in your plant and use your test results correctly. Pathogens, spoilage flora and indicators, growth factors, microbiological criteria, sampling plans and shelf life are explained without jargon, from your products and laboratory reports, for quality, production and R&D teams who are not microbiologists.
Duration1 day
Request a quoteObjectives
- Distinguish pathogenic, spoilage and indicator microorganisms, and what each reveals
- Explain the effect of temperature, pH, water activity and atmosphere on their growth
- Read a test report and compare it with the applicable microbiological criteria
- Build a coherent sampling plan for raw materials, the environment and finished products
- Assess a shelf life and recognise when a specific study is needed
Programme
Day 1 — morning
- Bacteria, yeasts, moulds, viruses: what distinguishes a hazard from spoilage
- Major pathogens by sector: Salmonella, Listeria, Shiga toxin-producing Escherichia coli, Clostridium botulinum, Staphylococcus aureus, Bacillus cereus
- Growth and survival factors: temperature, pH, water activity, preservatives, atmosphere
- Hygiene indicators: total flora, Enterobacteriaceae, coliforms, yeasts and moulds
Day 1 — afternoon (workshop)
- Food safety criteria and process hygiene criteria: the example of Regulation (EC) No 2073/2005
- Two-class and three-class sampling plans, choice of laboratory and methods
- Shelf life: documentary approach, ageing trials, growth tests
- Workshop: interpretation of your test reports and revision of your testing plan
Teaching methods
- Presentations illustrated by incidents and recalls linked to contamination
- Reading your test reports and specification sheets
- Decision exercise on a three-class sampling plan
- Quiz after the morning and end-of-day test
Assessment and documents
Mid-course quiz and knowledge test, reaction survey at D+1. Numbered certificate verifiable online; training report and proposed adjustments to your testing plan handed to the company.
Bilingual materials for every participant; each classroom course comes with its digital twin on OmniLearn.
Frequently asked questions
Do we need a scientific background to attend?
No. It is designed for quality, production and R&D managers who are not microbiologists. Each concept is explained using plant examples.
How does it differ from a laboratory technician course?
This day does not cover analytical methods. It teaches you to choose what to test, how often and with which laboratory, then to decide from the results.
Can we work on our own test results?
Yes. Send your testing plans and a few recent reports before the session, including nonconforming results; they serve as material for the workshop.
Can this training be funded?
Delivered in your company, it can be included in your training plan and fall under OFPPT special training contracts, according to the rules in force. The file is prepared with you.
Practical information
- Duration
- 1 day
- Audience
- Quality, R&D, production, in-house laboratory
- Prerequisites
- No prerequisites
- Group size
- Groups of 6 to 12 participants, in-company
- Format
- In-company, face to face on your site
- Language
- French, Darija or English; bilingual materials
- Funding
- OFPPT special training contracts (TFP), GIAC, Maroc PME: we prepare the applications with you, at no extra cost.
- Programme customisation
- Programme adapted to your procedures, your equipment and your audience
Organise this course
Price and dates on quote, depending on your headcount, your site and your preferred period.
Request a quoteDownload the PDF sheetCall +212 661 863 618Going further
Our consultants can also support the project on your site. HACCP Plan in Morocco: Codex 7 Principles, 12 Steps, ONSSA Approval
Related courses
All courses in this fieldTrain your teams on your own site
Book a call with a consultant or request an in-company session: we adapt the programme to your procedures and your audience.