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ISO 7218:2024 standard – Microbiology of the food chain – Requirements and Main changes
14 de novembro de 2025-MANHÃ
IDIOMA INGLÊS
WORKSHOP ONLINE
To provide a space for analysing ISO 7218:2024 and reflecting on its requirements and implications for the development of laboratory activities in the field of food microbiology and its articulation with ISO/IEC 17025:2017 and/or HACCP systems.
OBJECTIVES:
To provide a space for analysing ISO 7218:2024 and reflecting on its requirements and implications for the development of laboratory activities in the field of food microbiology and its articulation with ISO/IEC 17025:2017 and/or HACCP systems.
TARGET AUDIENCE:
PROGRAMME
9:00 - 9:30 Admission of Participants
9:30 - 9:45 Presentation by bioMérieux
9:45 - 11.15 “ISO 7218:2024 standard – Microbiology of the
11.15 - 11:30 Coffe-break
11:30 - 12:45 Debate
Moderator: Ana Ferraz (Coordinator, CS RELACRE – Food and Food Microbiology Working Group, and Member of ISO-TC 34-SC 9 – Food Microbiology)
12:45 -13:00 Closing 
David Tomás
With the support of:
Estudante: € 30,00+IVA (23%)
No caso dos estudantes a inscrição só será considerada definitiva mediante o envio do respetivo pagamento, devendo ainda, para o efeito, fazer prova de matrícula em estabelecimento de ensino, sendo a fatura-recibo emitida ao próprio.
O valor inclui:
Cofee-break, documentação e Certificado de participação em formato digital.
Em caso de desistência de última hora e na impossibilidade de substituição, haverá lugar a uma retenção de 40% do preço de inscrição em compensação das despesas administrativas efetuadas e prejuízos sofridos por cancelamento de última hora.
OBJECTIVES:
To provide a space for analysing ISO 7218:2024 and reflecting on its requirements and implications for the development of laboratory activities in the field of food microbiology and its articulation with ISO/IEC 17025:2017 and/or HACCP systems.
TARGET AUDIENCE:
- Directors, Technical Managers, Technicians and Analysts/Laboratory Operators working in Food Microbiology Laboratories
- Customers of Food Microbiology Laboratories and anyone interested in the topic under analysis within the scope of their professional activity.
PROGRAMME
9:00 - 9:30 Admission of Participants
9:30 - 9:45 Presentation by bioMérieux
9:45 - 11.15 “ISO 7218:2024 standard – Microbiology of the
food chain – Requirements and Main changes”
Speaker: David Tomás (Associate Director of Scientific Affairs, Food Business at bioMérieux and Co-Convenor of ISO/TC34/SC9/Working Group 7 responsible for developing ISO 7218)
CONTENTS
- ISO 7218 and its scope of application
- Main changes in the ISO 7218 standard update
- Purposes and requirements of the equipment section - News
- Laboratory samples - new requirements in clause 9
- Laboratory quality control and Internal Quality Control (IQC)
- Selection and characterization of control microorganisms
- Updates – Test methods and calculations of results/Excel tools
- Integration with other standards/normative references
- Impact of ISO 7218 updates on food microbiology laboratories
11.15 - 11:30 Coffe-break
11:30 - 12:45 Debate
Space for clarifying questions and sharing observations between participants and speakers.
Moderator: Ana Ferraz (Coordinator, CS RELACRE – Food and Food Microbiology Working Group, and Member of ISO-TC 34-SC 9 – Food Microbiology)
12:45 -13:00 Closing
ORADOR
David Tomás
- Deputy Director of Scientific Affairs at bioMérieux and Coordinator of the Spanish Working Group for Standardisation in Food Microbiology at the Spanish Association for Standardisation (UNE).
- He is also an expert on technical committees at ISO (expert on WG7, ISO SC9 Working Group and responsible for developing ISO 7218:2024) and CEN and collaborates with the University Institute of Food Engineering (FoodUPV) at the Polytechnic University of Valencia.
- He has worked as a technical auditor at ENAC and as a senior researcher at the Nestlé Research Centre in Lausanne (Switzerland).
- In addition, he was responsible for the Microbiology and Molecular Biology Laboratory at AINIA in Valencia.
MODERADORA
Ana Ferraz
- Degree in Biology (scientific area) with specialisation in Microbiology.
- Since 1993, has worked in laboratories in the areas of microbiological testing and molecular biology, as analyst and as Technical Director.
- Internal auditor and consultant for the ISO/IEC 17025 in the technical areas of Microbiology, Molecular Biology and Sampling, for testing in water, liquid effluents, food, feed and environmental samples, veterinary analysis, air, plant health, textiles, medical devices, pharmaceuticals and cosmetics
- Member of the IPAC auditors as a Technical Expert in the technical areas of Microbiology and Molecular Biology of Water, Liquid Effluents, Food and Agri-food, Plant health, Veterinary Analyses and Cosmetics
- Trainer in the areas of Microbiology, Uncertainties in microbiological testing, Quality control in microbiological testing, Preparation and Quality Control of culture media, Food Safety and Biological Risks
- Coordinator of CS RELACRE – Food and GT Food Microbiology
- Member of the IPQ CT61 Technical Committee – Food Microbiology, which monitors the development of international standards in the field of food microbiology – ISO/TC 34/SC 9 and CEN/TC 463
- Member of the ISO/TC 34/SC 9 ‘Food Products – Microbiology’ Committee, specifically in the following working groups:
- ISO/TC 34/SC 9/WG 5 "Culture media"
- ISO/TC 34/SC 9/WG 3 “Method Validation”
- ISO/TC 34/SC 9/WG 2 "Statistics"
- ISO/TC 34/SC 9/WG 35 “Sampling techniques”
- ISO/TC 34/SC 9/WG 3 “Method Validation”
- ISO/TC 34/SC 9/WG 2 "Statistics"
- ISO/TC 34/SC 9/WG 35 “Sampling techniques”
- Member of the IPQ CT 37 technical committee - Animal Feed.
With the support of:
CONDIÇÕES ESPECIAIS:
Todas as entidades poderão beneficiar de um desconto:
Todas as entidades poderão beneficiar de um desconto:
| Desconto | Condições |
| 5% | 2 ou mais inscrições da mesma entidade |
Estudante: € 30,00+IVA (23%)
No caso dos estudantes a inscrição só será considerada definitiva mediante o envio do respetivo pagamento, devendo ainda, para o efeito, fazer prova de matrícula em estabelecimento de ensino, sendo a fatura-recibo emitida ao próprio.
O valor inclui:
Cofee-break, documentação e Certificado de participação em formato digital.
Em caso de desistência de última hora e na impossibilidade de substituição, haverá lugar a uma retenção de 40% do preço de inscrição em compensação das despesas administrativas efetuadas e prejuízos sofridos por cancelamento de última hora.
Para mais informações contactar:
RELACRE
E-mail:
cila.silva@relacre.pt
maria.joao@relacre.pt
RELACRE
E-mail:
cila.silva@relacre.pt
maria.joao@relacre.pt
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