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Training Courses new_hidden >> Microorganism Focus Topics >> Listeria | Hazard Awareness, Monitoring, and Principles of Control

Listeria | Hazard Awareness, Monitoring, and Principles of Control

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Course overview

This full-day online training course focuses on the food safety hazard that is Listeria monocytogenes.  We will look at what Listeria monocytogenes is, where it comes from, the illness it can cause, and how the risk can be controlled in the food industry.

Participants will gain an awareness of the range of foods affected, the ways in which Listeria monocytogenes differs from many other foodborne bacterial pathogens, the conditions affecting its growth and survival, and the implications this has for the setting of safe food shelf life. 

We will cover the utilisation of non-monocytogenes Listeria spp. as an indicator organism, what happens to samples in a microbiological testing laboratory, and interpretation and limitations of test results.

We will discuss how Listeria outbreaks and product recalls have been caused by poor hygiene and food handling, the principles of Listeria control programmes.  

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  • Introduction to Listeria monocytogenes
  • The illness; Listeriosis
  • Those most at risk
  • Where it’s found, and the range of foods affected
  • Notable food safety incidents and outbreaks, with lessons to be learned
  • The pathogen and the indicators
  • Listeria in food safety law
  • Factors affecting survival, growth, and death
  • Microbiological criteria for Listeria monocytogenes and Listeria spp.
  • Implications for storage conditions and shelf life of foods
  • Monitoring and testing
  • Interpretation of test results
  • Frequently Asked Questions
  • Principles of prevention and control
  • Importance of personal hygiene
  • Examples of harbourage and cross-contamination
  • Cleaning and disinfection
  • Incident preparedness
  • Technical Managers
  • Quality Managers
  • Technical and Quality team members
  • Hygiene Managers
  • Production professionals
  • Food Safety Specialists
  • Auditors seeking a refresher
  • Developing microbiological expertise
  • Increased awareness of Listeria monocytogenes as a hazard
  • Understanding of legal limits
  • Awareness of requirements for legal compliance
  • Insight into shelf-life impact in RTE foods
  • Good practice in monitoring and testing, and appropriate actions in response to results
  • Principles of prevention and control
  • There will be opportunities to ask our expert questions

It is recommended that delegates have attended our Introduction to Microbiological Sampling and Testing of 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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