Microbiology for beginners — basics explained in an understandable way
Many employees encounter terms such as bacterial count, temperature management or best-before date in their everyday work — without a scientific background. This compact online format explains the most important microbiological principles in a comprehensible and practical way.
This compact online seminar will teach you:
• Basics of bacteria, viruses and molds
• Importance of germ counts in the food sector
• Influence of temperature and storage conditions
• Relationship between microbiology and best before date
• Relevance for different areas of the company
No technical jargon.
Without prior knowledge.
Practical and understandable.
The aim is a solid basic understanding — for greater safety in everyday working life.
Microbiological risks are among the most common causes of quality problems and product recalls. A basic understanding helps employees to better understand temperature management, hygiene and durability and to avoid errors at an early stage.
No The seminar is specifically aimed at people without a scientific background.
There is no explicit obligation, but EU Regulation (EC) No 852/2004 requires a HACCP concept. Basic understanding makes implementation easier.
For employees from marketing, purchasing, sales, logistics or related areas who have points of contact with food requirements. For experienced QM specialists, we recommend more in-depth formats in the area of HACCP and system evaluation.
Dr. Andrea Dreusch and her team are coming forward with an initial professional assessment.
Confidential · Non-binding · Response within 24 hours