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Training



The level of knowledge and skills of your workforce is important for ensuring the quality and safety of your food products. Eurofins Food Safety Solutions can help you raise this level through professional, practice-oriented training courses.

Eurofins Food Safety Solutions provides various training courses in the fields of hygiene, food safety, quality assurance, HACCP, certification, microbiology, laboratory analyses, sampling, Listeria control, labelling, allergens and inspection. These courses can be adapted to meet the specific needs of your organisation and can be provided in-house, if so required. It is also possible to include other topics in the courses, for example topics that are specifically relevant to your organisation. Our training courses are interactive and accompanied by clear documentation.

predictive MICROBIOLOGy workshop (PDF FOLDER) (MODEL calculation)

 

Background information

Threshold values for Listeria monocytogenes in products are provided in Commission Regulation (EC) No 2073/2005. A distinction is made between products that may or may not support the growth of Listeria monocytogenes.

If it is unclear whether a product may or may not support growth, predictive modelling can help. Model calculations predict how the bacteria will grow under varying conditions, such as:

  • physical-chemical parameters such as pH, aw, salt and moisture content
  • applied preservation techniques and additives (e.g. acetic acid, benzoic acid)
  • storage temperature and period
  • packaging methods
  • initial contamination

Workshop details

During this three-hour workshop, you set up a model calculation under the supervision of our experts for your own product using two computer modelling programs. To obtain the most accurate prediction possible, it is important that you input detailed product and process information so that you have as many parameters as possible for your calculation.

You also learn how changes to these parameters affect the model outcome. You can apply this information to adapt your processes, products or use-by dates and to produce a safer product.

What do you need?

Your own laptop (we will let you know which programs you need to install)

As much information as possible about your product and product properties, such as:

  • final product specification, ingredients and raw product specification
  • physical-chemical parameters such as pH, aw, salt and moisture content
  • applied preservation techniques and additives (e.g. acetic acid, benzoic acid)
  • storage conditions
  • packaging methods
  • microbiological specifications and analysis results

 

Listeria monocytogenes is a bacteria that can come into contact with food products through raw products or cross-contamination in the production environment and therefore form a risk for the consumer. The applies in particular to ready-to-eat food products.

However, the risk also often needs to be managed for other products too. How can you ensure this, and which legislation applies to ready-to-eat food products?

Due to its immense popularity, we are again offering the Managing microbiological risks of ready-to-eat food products training course for everyone who works in the food industry and is involved in quality assurance and/or production.

During this training course, you will learn how to assess the risks presented by Listeria monocytogenes and how to manage those risks. We will discuss the use of model calculations and challenge tests to determine the risk of Listeria monocytogenes growth. The risks presented by Salmonella and Shigatoxin-producing Escherichia coli (STEC) will also be addressed, as these bacteria must also not be present in ready-to-eat food products.

After taking part in this training course, you will be able to:

  • determine which factors influence the growth of Listeria monocytogenes
  • determine which control measures can be taken to prevent the growth of and contamination with Listeria monocytogenes and other pathogens
  • assess whether Listeria monocytogenes presents a risk to your products and know what you need to do to meet legal criteria

The following topics will be addressed in detail:

  • Listeria monocytogenes, properties and legislation
  • contamination pathways
  • shelf-life studies and challenge tests and the use of predictive models
  • STEC, risks and Netherlands Food and Consumer Product Safety Authority policy / high- and low-risk profile products
  • Salmonella and other food pathogens that may present a risk in ready-to-eat food products.

For more information, please contact Frank de Bok, microbiology project leader

Certification

Several times a year, Eurofins Food Safety Solutions organises open training courses for food industry employees. On completing the course, all participants receive a certificate proving that they meet the training criteria for inclusion in your quality management system.

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