Introduction

The Microbial Risk Assessment in Food Processing Training Course is designed to equip food safety professionals with essential expertise to evaluate, manage, and communicate risks related to microbial contamination in food production environments. As food safety standards become more stringent globally, the ability to conduct structured microbial risk assessments has become crucial for protecting public health, minimizing product recalls, and ensuring regulatory compliance.

This comprehensive training focuses on the entire microbial risk assessment process—from hazard identification to exposure assessment and risk characterization. It empowers participants to make informed, science-based decisions using predictive tools and real-world data. Practical sessions, case studies, and expert guidance ensure that participants can effectively apply microbial risk assessment techniques across various food processing operations.

Target Audience

• Food safety and quality assurance managers
• Food microbiologists and laboratory analysts
• HACCP team members and coordinators
• Regulatory and food inspection officers
• Production and plant operations managers
• Research and development professionals
• Risk assessment consultants
• Internal and external food safety auditors

Course Objectives

• Understand the core principles of microbial risk assessment
• Identify key microbial hazards in different food categories
• Analyze contamination routes in food processing environments
• Apply exposure assessment techniques using microbial data
• Interpret dose-response relationships and modeling results
• Evaluate the effectiveness of microbial control measures
• Integrate risk assessment within HACCP and FSMS frameworks
• Support regulatory compliance through risk-based decision-making
• Conduct risk characterization and communicate findings clearly
• Strengthen outbreak investigations through root cause analysis
• Enhance continuous improvement of food safety systems

Duration

5 Days

Course Outline

Module 1: Framework and Components of Microbial Risk Assessment

• Definitions and scope of microbial risk assessment
• Codex and international guidelines
• Key steps: hazard identification, exposure assessment, risk characterization
• Applications in food safety decision-making
• Importance of data quality and transparency

Module 2: Identification of Microbial Hazards in Food Chains

• Foodborne pathogens of public health concern
• Environmental sources and contamination vectors
• Product-specific microbial hazards
• Cross-contamination and survival factors
• Hazard mapping and risk prioritization

Module 3: Predictive Microbiology and Exposure Analysis

• Modeling microbial growth and survival
• Use of tools such as ComBase and FDA-iRisk
• Exposure scenarios across processing and distribution
• Impact of processing conditions on microbial levels
• Data uncertainty and limitations

Module 4: Risk Characterization and Management Strategies

• Determining risk levels for decision-making
• Validation of microbial control interventions
• CCP establishment and monitoring protocols
• Risk profiling for products and processes
• Preventive action planning

Module 5: Alignment with HACCP and Food Safety Standards

• Embedding microbial risk analysis in HACCP plans
• Supporting ISO 22000 and regulatory compliance
• Documentation and audit-readiness
• Linking risk assessment to verification activities
• Enhancing traceability and recall readiness

Module 6: Practical Exercises and Case Studies

• Review of documented outbreak investigations
• Group development of microbial risk scenarios
• Evaluation of microbial sampling plans
• Root cause analysis for microbial contamination
• Presentation and peer feedback

Module 7: Risk Communication and Continuous Improvement

• Preparing internal and external risk reports
• Communicating risk to non-technical audiences
• Aligning findings with corporate food safety goals
• Leveraging new research and surveillance data
• Building a proactive microbial safety culture

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.