Food microbiology is a vital component in ensuring the safety and stability of the food that we eat. Like all technical subjects, it is full of jargon that can appear complex and difficult to non-microbiological staff. Understanding the basics of food microbiology and its importance in maintaining food safety is vital in ensuring the safety and stability of the food that we all eat. This introductory one-day course is specifically tailored to describe to non-microbiologists the various kinds and types of micro-organisms associated with foods, their effect on your food products and/or consumers and the ways in which you can control or eliminate their activity.