Food Microbiology
Food Microbiology for Non-Microbiologists
This is a one-day course aimed at giving a general introduction to food microbiology – the good, the bad and the ugly! The course is designed for those involved in the production of food who, although not microbiologists, need to understand the principles of microbiology with a focus on food safety for effective development and implementation of HACCP or food safety programs or anyone who has an interest in the biological food safety hazards. Demonstrations and practical exercises are included.
Contents:
- Classification of microorganisms,
their characteristics
and sources
- Types of foods and food
processes where microorganisms
and pathogens are
likely to occur
- Examples of food borne
outbreaks
- Microbial sampling and test
methods
- Microbial standards and
criteria
- Interpretation of microbial test
results
| This course is currently only offered as an in-house training course |
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