Masterclass microbiology
Masterclass in microbiology in the AGF chain and food industry
As a quality manager, you're key to ensuring both the quality and safety of food products throughout every stage of production. Microbiology is a vital part of this process, from the purchased raw materials to the final product. Are you a quality manager and would you like to learn more about microbiology? This masterclass provides practical insights into applying microbiology in real-world scenarios. The programme is delivered across two modules in partnership with Hogeschool Inholland.
Master class microbiology at a glance
Learn about microbiology in real-world settings
Organised by Normec and Hogeschool Inholland
Quality Manager
As a quality manager you are expected to be able to provide correct information in the field of microbiology of both raw materials, semi-finished and finished products. Is there an incident? Then as a quality manager you are the spider in the web. You must ensure that the correct and unambiguous internal information reaches all external stakeholders: grower/supplier, laboratory, government agencies and sometimes the press. Think about the interpretation of analysis results, information about legal standards, (supra-statutory) customer requirements, risk assessment and possible follow-up actions. For this, you need background knowledge about the growing conditions and disease-causing capacity of microorganisms.
Microorganisms play a role in quality and food safety from raw materials to the final product. As part of quality or food safety systems, quality managers must include (pathogenic) microorganisms in the hazard inventory and risk analysis, draw up control measures and an analysis plan, and regulate and monitor (or have monitored) the implementation of those measures. This includes taking and having samples examined. As quality manager you receive the analysis results, evaluate them, must be able to take appropriate action (or have it taken) and verify the actions taken.
What topics are covered during the master class?
Master class part A
Brushing up on basic knowledge of microbiology
Occurrence of microorganisms in product / raw material / process water
Legislation + legal requirements
Hazard inventory (raw materials + processes + environmental factors + chain-related factors)
Sampling
Analysis
Masterclass part B
Prevention
Interpretation analysis results
Much attention is paid to the link between theory and practice.
For whom?
The Masterclass Microbiology is intended for the group of quality managers in branches with perishable products, both from the trade and the processing industry, and for quality managers of retailers.
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Normec Groen Agro Control
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Do you want to create a safe and healthy working and living environment?
FAQ
Frequently asked questions
The masterclass enables quality managers to apply microbiology in practice, from raw materials to final products. It improves your ability to assess microbial risks, conduct hazard analyses, perform sampling, and interpret analysis results, all within a framework of food safety and quality management.
The masterclass consists of two parts. In part A, you refresh your microbiology basics, learn how to prevent contamination in products, raw materials, and process water, and gain insight into legislation, customer requirements, hazard analysis, sampling, and analysis. In part B, you focus on prevention, interpreting analysis results, and linking theory to practical applications in real-world scenarios.
This masterclass is intended for quality managers in sectors handling perishable products, including trade, processing, and retail. It is specifically designed for professionals responsible for food safety, risk analysis, and managing microbiological hazards throughout the production chain.