Welcome to the National Centre for Food Manufacturing Food Safety and Microbiology blog.

Food Safety work at the NCFM covers both the managerial and the scientific aspects of control, from expertise in HACCP and Prerequisite Programme performance through to audit systems and accreditation standards. Food Microbiology is a key focal point of food safety control and also a major factor in delivering commercially viable product shelf lives.

The NCFM microbiologists and the team specialists in food safety, quality & legality conduct research and bespoke industry projects in this diverse and demanding subject area. From hazard analysis and process validation studies through to factory troubleshooting and laboratory based shelf life studies, the work of the NCFM is focused on the key challenges of the food manufacturing sector at every point in the manufacturing and supply chain.

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