What your lab results actually mean. Pathogens, indicator organisms, sampling design, and how to read a trend instead of reacting to one bad result.
One bad result is noise. A trend is information. This gives production managers enough microbiology to tell the difference: pathogens and indicator organisms, how sampling design shapes what you find, and how to read laboratory data as evidence about the process.
Growth, survival, and the conditions that drive microbial risk in food.
Key pathogens, indicator organisms, and what each result signals.
Sampling plans, representativeness, and statistical considerations.
Reading results against limits, context, and process knowledge.
Using data over time to detect drift rather than react to single results.
Linking microbiological findings to process and control decisions.
Food production managers, quality managers, and technical staff who use laboratory results to make decisions.
Production, quality or technical management in food manufacturing. No microbiology background needed.
Secure a seat for Food Microbiology for Production Managers, or ask us anything first.