Hi all,
I've been working in QA for an SQF certified beverage company (non-carbonated, non-alcoholic) for a number of years now, always under the lead of a QA manager. Now they have left, I have some big boots to fill. I feel I'm 'across it' in most areas, except for the microbiology part.
I have a testing schedule to go off obviously, which tells me what to test for and what the limits are, but I'd like to understand why we are testing for these things, what the risks are and why the limits are set where they are.
Are there any courses/papers etc that will give at least a base understanding of these sorts of things - I'd like to feel a bit more confident in talking about micro-testing, so maybe a 'microbiology for dummies' course?
Any help appreciated!