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Controlling microbiological risks

  • School / Prep

    ENSMAC

Internal code

PB6MARIB

Description

The numerous health crises linked to food products show that the risk of delivering an unhealthy product to the consumer is real. Risk management therefore remains complex. This course will explore the different types of methodologies and standards that enable manufacturers to guard against hazards and associated risks.

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Teaching hours

  • CMLectures14,63h
  • TDTutorial4h

Mandatory prerequisites

Microbiology (nutrition, physiology, growth, microorganisms of interest in the food industry, molecular biology)

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Syllabus

11 CM + 3 TD
Part 1: Pre-requisite programs (Good Hygiene Practices, etc.); Hygiene and food safety management systems: HACCP: Analysis of microbiological, physical, chemical and allergic risks; ISO22000; Regulatory framework (codex alimentarius, hygiene pack) and PMS (health management plan); Food safety. These courses are based on inverted pedagogy. 

Part 2: Process hygiene indicators: microbiological criteria, control charts, etc.

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Further information

Food microbiology

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Bibliography

Microbiology, 2nd edition. Prescott, Harley, Klein. De Boeck, 2003

Microbiological aspects of food safety and quality. Bourgeois C.M. Edit Tec et Doc
Modern Food Microbiology, Jay J.M Edit ASPEN

Les critères microbiologiques des denrées alimentaires, 2021 DROMIGNY Éric, Edition Lavoisier

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Assessment of knowledge

Initial assessment / Main session - Tests

Type of assessmentType of testDuration (in minutes)Number of testsTest coefficientEliminatory mark in the testRemarks
Final inspectionWritten600.66No document required. Exam languages can be French or English.
ProjectOral200.33Examination languages can be French or English.

Second chance / Catch-up session - Tests

Type of assessmentType of testDuration (in minutes)Number of testsTest coefficientEliminatory mark in the testRemarks
Final testWritten601No documents.