In this course the student will learn all about Listeria – its origin, growth and characteristics, the risks and dangers it poses as well as methods of control and eradication.


  • Understand and describe the risks presented to consumers from Listeria survival and persistence in food
  • Identify and describe the sources, reservoirs and vehicles for the bacterium within a food processing environment
  • State the legislative controls in place for Listeria
  • Describe the practical control measures:
  • Segregation of processing areas
  • Cleaning
  • Understanding and awareness
  • Understand and explain testing limitations for the organism


This is a one day course.


The training will be delivered Via Microsoft Teams or at our Training Academy in Warrington.


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