The food safety systems place a great deal of emphasis on risk management and control measures. Sometimes these measures consist of microbiological research, such as raw materials or swab samples from the production environment and checks on finished products.

After analyzing these samples, the laboratory comes up with a result and you may or may not have to take action. What do the figures say, how did they come about and do the results meet the target or limit value? And what actions can or should you take?

The training course on interpretation of microbiological analysis results gives you insight into how these results come about and how you can use these studies to continuously improve your process and product.

This training is intended for quality and production employees who are responsible for carrying out and assessing the microbiological checks and will be offered on 24 September in Deventer.

For more information see eurofinsfoodtesting.nl/academy.