The BASIC level of the Microbial Shelf Life module provides information about:

  • the definition and example of the spoilage microorganisms in various food products
  • the main pathogens implicated in foodborne outbreaks.  
  • the regulations and definitions to understand microbiological shelf-life and food safety in general
  • the definition of shelf-life
  • the difference between “use by date” and “best before date” labelling.
  • the studies used to determine and validate the microbiological shelf life.
  • the food intrinsic characteristics as food control measures against pathogenic microorganisms

The BASIC level of the Microbial Shelf Life Module is aimed at:

  • SMEs: production supervisor, quality manager, other activity supervisor (e.g purchase of raw materials, cleaning and disinfection, metrology - equipment maintenance), production operators
  • small scale producers involved in food products transformation and their agricultural technical support adviser
  • agricultural/agri food educators and students
  • technical support staff within federations

This level contains 4 units. It takes approx. 1 hour to complete. In order to receive an E-SafeFood certificate of completion, you must finish all unitsA completion bar will appear at the upper right part of each unit and can be used to track your progress. Please make sure that all activities are marked as done (green color) when you finish the unit. 




The objective of this unit is to give the definition and example of the spoilage in various food products and to describe the main pathogens implicated in foodborne outbreaks.

The objective is to provide an overview of the main regulations and definitions to understand microbiological shelf-life and food safety in general.


The objective is to give the definition of shelf-life and to differentiate “use by date” and “best before date” labelling. It includes the studies used to determine and validate the microbiological shelf life.


The objective is to give an overview of the food intrinsic characteristics as food control measures for pathogenic microorganisms.