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Understanding Risks from Botulinum in Foods

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Course overview

Foodborne botulism is rare, but due to the severity of the illness caused essential to have adequate controls in place when producing foods which could potentially be affected.

Food Business Operators are sometimes unsure if the hazard is relevant to their food products, and often unaware of the requirements for demonstration of control.
In this online training we clarify the nature of the hazards, effective food safety controls, what can go wrong, and how shelf life may be limited.

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  • The organism Clostridium botulinum
  • The illness botulism
  • Infant botulism
  • Types and conditions for growth and survival
  • Foods most commonly associated with outbreaks
  • Relevance of packaging characteristics
  • Toxin production
  • Legal requirements and guidance
  • Detection
  • Historical cases and recalls, with lessons to be learned
  • Controls
  • Impact on safe shelf life
  • The ’10-day rule’
  • Resources
  • Technical Managers
  • Quality Managers
  • Technical and Quality team members
  • New Product Development Specialists
  • Food Safety Specialists
  • Auditors and others seeking a refresher
  • Development of microbiological and food safety management expertise
  • Understanding of a food safety hazard relevant to a wide variety of jarred / canned, hot-filled, MAP and Vacuum-Packed foods
  • Opportunities to ask our expert your own 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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