To provide an overview of the main hazards encountered along the food chain and the food safety and quality legal framework. Special attention will be paid to microbiological hazards (bacteria, viruses and fungal pathogens) relevant to food.

The first part of the course aims to provide a thorough understanding of the ecology and physiology of bacteria, yeasts and moulds in key food chains and the methods for detecting and controlling spoilage, mycotoxin contamination, and the use of hurdle technology for improving shelf-life. On the second part, the course will focus on the current food policy and legislation and the implementation of quality and safety standards in the food industry. This part contains examples of their application to industrially relevant cases. The teaching will be supported by practical work that will compliment the theory covered during the lectures.

At a glance

  • DurationFive days
  • LocationCranfield campus
  • Cost


What you will learn

On successful completion of this course you will be able to:


  • Differentiate and explain the different Food Quality, Safety and related regulatory frameworks,
  • Categorise the various groups of hazards in different food chains, and appraise their relative roles and importance,
  • Identify the main bacteria, viruses, fungi and toxins responsible for food related human disease,
  • Critically appraise and apply the HACCP methodology and understand its relationship with further certification. 


  • Demonstrate an independent critical ability to think systemically and conceptually by comparing and distinguishing among the different quality management approaches and diverse certification options. Design and develop the most appropriate option for specific production/processing sectors,
  • Critically apply the approaches presented in the module to industrial situations.

Core content

  • Introduction to food safety and the main hazard types able to enter different food chains,
  • Introduction and taxonomy of micro-organisms in food production and spoilage,
  • Food-borne pathogens and pathogenicity and natural toxins,
  • Fungal ecology: concepts, fungal contamination in different food chains (e.g., cereals, bakery, fresh produce, cured meats and beverages), heat resistant mould, mechanisms of survival and control,
  • Legislative drivers for mycotoxin control,
  • Hurdle technology: Use of ecophysiological knowledge to increase product shelf-life. Available food processing techniques,
  • Food legislation framework under which food production facilities and industries should work. Some important food chains will be used as examples.
    The content will focus on:
  • ISO9000 (Food Quality),
  • ISO22000 (Food Safety),
  • OSHAS 18000 (People risk),
  • ISO14000 or EMA (Environment),

Specific Production areas:

  • Field Production (GAP, Red Tractor),
  •  Food Industry (HACCP, Certification: BRC, IFS).
  • Practicals/case studies.

Accommodation options and prices

This is a non-residential course. If you would like to book accommodation on campus, please contact Mitchell Hall or Cranfield Management Development Centre directly. Further information regarding our accommodation on campus can be found here.

Alternatively you may wish to make your own arrangements at a nearby hotel.

Location and travel

Cranfield University is situated in Bedfordshire close to the border with Buckinghamshire. The University is located almost midway between the towns of Bedford and Milton Keynes and is conveniently situated between junctions 13 and 14 of the M1.

London Luton, Stansted and Heathrow airports are 30, 90 and 90 minutes respectively by car, offering superb connections to and from just about anywhere in the world. 

For further location and travel details

Location address

Cranfield University
College Road
MK43 0AL

Read our Professional development (CPD) booking conditions.