A focused set of online courses is available for food professionals who need a deeper understanding of specific microorganisms of concern to food safety. These sessions concentrate on organism-level risks, exploring where hazards arise, how contamination occurs, and the principles required to prevent, control and monitor them within food production and handling environments.
The topics covered include understanding risks from Clostridium botulinum in foods, Listeria hazard awareness, monitoring and principles of control, Legionella awareness in food manufacturing, and understanding and managing Shiga toxin-producing E. coli (STEC). Each session addresses the characteristics of the organism, typical sources and routes of contamination, conditions for growth or survival, and practical control measures relevant to food businesses.
These microorganism-focused topics complement the wider food safety and food microbiology training pages, helping technical and quality teams build targeted knowledge where specific pathogens or bacteria represent a known or emerging risk within their operations.
