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Training Courses new_hidden >> Food Microbiology Topics >> Microbiological Criteria in Food | What They are and Where They Come From

Microbiological Criteria in Food | What They are and Where They Come From

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Course overview

This online training course provides insights into Microbiological Criteria. We will focus on how microbiological criteria are set, with reference to legal, regulatory, and commonly accepted standards, alongside customer specifications.

We will cover sources of information, examples of Microbiological Criteria for a variety of different foodstuffs, what constitutes and adverse test result, and the interrelations between ingredient, in-process, and finished product microbiology.

Delegates will gain awareness of the significance of different microorganisms in a variety of sample types, why various parties may set differing Microbiological Criteria, how to approach setting their own Microbiological Criteria for in-house acceptance and supplier specifications.

This training is designed for Quality and Technical professionals with responsibility for setting or approving Microbiological Criteria, planning, or organising Microbiological Testing programmes, and those determining actions, including Microbiological Investigations, in response to Microbiological Results.

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  • Where Microbiological Criteria come from
  • Legal microbiological criteria
  • UK and EU food safety law with relevance to Microbiological Criteria
  • Regulatory guidance and standards
  • Industry guidance
  • Examples of Microbiological Criteria for a variety of foodstuffs
  • Influence of processing and packaging on acceptability criteria
  • Assessing suitability of Microbiological Criteria
  • Planning a Microbiological Testing programme
  • Considerations for Microbiological Sampling Plans
  • Assigning significance to Microbiological Test Results
  • Concepts in Microbiological Risk Assessment
  • Approaches for setting Microbiological Criteria and Action Levels
  • Quality Managers
  • Technical Managers
  • Quality Team Members
  • Specification Technologists
  • Food Safety and Quality Specialists
  • Auditors who wish to refresh their knowledge
  • Development of more advanced microbiological knowledge and expertise
  • Understanding of legal and commercial basis for microbiological criteria
  • Increased awareness of appropriate actions to be taken in response to adverse microbiological results
  • Ability to identify those microbiological criteria which can be set in-house
  • Awareness of good practice in setting microbiological criteria
  • Gain knowledge to support challenge of existing criteria or supplier specifications where appropriate
  • Insight into Microbiological Risk Assessment

It is recommended that delegates have attended our Understanding Microbiological Results and Setting Action Limits in Foods course or already have some basic microbiology knowledge through other qualifications such as level 3 HACCP or Food Safety.

Ali Aitchison | Senior Food Safety Consultant | Eurofins Food Testing UK Ltd.

Eurofins Food Safety Training 2026

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