📄 ISO 6579 — Microbiology Detection of Salmonella — Certification Brochure
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IS
LAPT
Master Certificate Level 6-7 Leadership ISO Food & Agriculture
ISO 6579 — Microbiology Detection of Salmonella
REF: FGA-MCB-6579
6
Subjects
500
Total Marks
65%
Pass Mark
Lifetime
Validity
Prerequisites

None

Awarding Body: LAPT — London Academy of Professional Training

Curriculum Overview
1 Auditing and Continuous Improvement 5 chapters · 50 marks
Understanding the Role of Auditing in Microbiology for Food Safety
ISO 6579 Standards: Framework and Requirements for Auditing
Conducting Effective Audits: Techniques and Best Practices
Identifying Non-Conformities and Areas for Improvement
Continuous Improvement Strategies in Microbial Food Safety Management
2 Leadership in Food Safety Practices 5 chapters · 50 marks
Understanding the Importance of Salmonella Control in Food Safety
ISO 6579 Standards and their Application in Salmonella Detection
Leadership Skills for Promoting Food Safety Compliance
Risk Management in Food Safety: Strategies for Salmonella Prevention
Engaging Stakeholders in Salmonella Safety Protocols
3 Risk Management in Food Safety 5 chapters · 75 marks
Introduction to Risk Management Concepts in Food Safety
Identifying and Assessing Risks in Food Safety
Risk Evaluation and Prioritization for Salmonella Control
Implementing Risk Management Strategies in Food Production
Monitoring and Reviewing Risk Management Practices
4 Detection Techniques for Salmonella 5 chapters · 100 marks
Fundamentals of Salmonella and Its Impact on Food Safety
Overview of ISO 6579 Standards and Regulations
Sample Collection and Preparation Techniques for Salmonella Testing
Laboratory Methods for Detecting Salmonella
Data Interpretation and Risk Assessment in Salmonella Detection
5 ISO 6579 Standards and Compliance 5 chapters · 125 marks
Understanding the ISO 6579 Standard
Methodologies for Detecting Salmonella
Sample Collection and Preparation Techniques
Quality Control and Assurance in Testing
Interpreting Results and Reporting Standards
6 Principles of Microbiology 5 chapters · 100 marks
Fundamentals of Microbiology and Food Safety
Pathogenic Microorganisms and Foodborne Illnesses
Methods for Isolation and Identification of Salmonella
Quality Control in the ISO 6579 Process
Risk Management and Prevention Strategies for Salmonella in Food Production
Assessment Breakdown

Passing Mark: 325 / 500 (65%)

How to Enrol

Website: lapt.org

Email: info@lapt.org

Phone: +44 7513 283044

Address: 85 Great Portland Street, W1W 7LT, United Kingdom

Hours: Monday – Friday, 9AM – 5PM

LAPT — London Academy of Professional Training
Master Certificate | Leadership | Level 6-7
Ref: FGA-MCB-6579
lapt.org
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ISO 6579 — Microbiology Detection of Salmonella