Microbiology for beginners — basics explained in an understandable way
Many employees encounter terms like germ count, temperature control, or best-before date in their daily work, often without a scientific background. This compact online format explains the most important microbiological fundamentals in an understandable and practical manner.
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
• Connection between microbiology and best-before dates
• Relevance for various business areas
No jargon.
No prior knowledge required.
Practical and easy to understand.
The goal is a solid basic understanding – for greater safety in daily professional life.
In cases of acute findings, contaminations, or microbiological crisis situations, our Microbiology Task Force provides direct on-site support.
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