Microbiological Criteria and Listeria Monocytogenes


CIEH Technical Workshop Series
Book Now 

29 November
London 

Price: Member: £224 | Affiliate member: £324 | Non member: £324 

Would you like to gain a better understanding of the microbiological criteria requirements for food? Ever wondered what levels of Listeria are allowed in your chilled products?

This workshop is one of our newly developed specialist technical food courses aimed at Environmental Health Practitioners, managers and staff involved in chilled food production, with some prior understanding of food microbiology. The course will cover both the importance of understanding your products and their microbiology, as well as the regulatory requirements and sampling. It will also give an opportunity for discussion of practical problems through case studies, and group discussion.

Delegates will gain an understanding of:   

  • Background to Listeria monocytogenes and why it is a significant food safety issue
  • Regulation (EC) 2073/2005 – microbiological criteria for food
  • Requirements relating to Listeria monocytogenes
  • Practical understanding of the legal requirements

Who should attend: 

  • Senior Managers
  • Operations and Production Managers
  • Food Safety and Quality Control staff
  • Auditors
  • Chefs
  • Food Safety Consultants
  • Food Safety Professionals
  • Public Health Professionals
  • Technical Directors
  • Environmental Health Practitioners

CPD: 6 Hours 15 minutes

▼ Programme 

09.15   Welcome, introduction and housekeeping
09.30   All about Listeria monocytogenes
11.15   All about the Microbiological Criteria Regulations
12.30   Lunch
13.30   Microbiology, sampling and testing. Getting things right
14.45   Practical examples
16.00   Discussion
16.45   Q&A, summary and close
 
▼ Trainers 

Robert Martin

Bob joined the Food Standards Agency in 2000, initially in the FSA Research Coordination Unit, and between 2004 and 2014 worked on the development and delivery the FSA’s Foodborne Disease Strategy, which had the objective of reducing the burden (incidence and severity) of foodborne illness in the UK. From 2010, this strategy focussed on the 3 pathogens that caused the largest burden each year, Campylobacter, Listeria and norovirus, as well as maintaining awareness of illnesses resulting from Salmonella. This work included working with relevant stakeholders to reduce initial contamination, effective control measures and communication of simple and effective steps by which these can be achieved.

He also worked alongside the team that handled microbiological incidents, including incidents involving the application and interpretation of the Microcriteria Regulation. Before joining the FSA, Bob worked extensively in food analysis and examination both in the UK and overseas for the Ministry of Defence.

Richard Hooton MSc PGCE DMS CMIEH

Dr Onyeaka is an industrial microbiologist with over 25 years of experience. Her career in microbiology to date has been varied with experience gained in industry as well as academia (both teaching and research).

Richard is a Chartered EHP & Registered Occupational Safety & Health Consultant who has run his own consultancy business in the South West for the past 10 years. He primarily provides food safety and occupational safety & health advice to the hospitality industry and food manufacturers. Prior to his current work, he worked for 30 years as an EHP and Manager in a number of local authorities across the UK. For nine years, up until 2015, Richard lectured on an environmental health foundation degree, and he retains his interest in the training of EHP’s as the CIEH’s external examiner. He is also a PPP assessor. Richard likes to be regarded as a pragmatist who can see his way through any situation, or legislation, to provide a solution. For any persons with knowledge of Myers Briggs, he is an ISTJ.  

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