HPCSA Accredited Advanced Food Microbiology Course (FS29)

Our advanced Food Microbiology course will provide the learner with critical insights into the most recent developments and studies in food pathogens, toxins, and microbial contaminants.

Advanced Food Microbiology Course

Our Classroom Options

Option 1

Online Self-paced Training – COMING SOON!

HPCSA Accredited

Duration: 8 hours

Convenient, budget-friendly option. Start any time and finish it at your own pace. The certificate is automatically available immediately after completion.

COMING SOON!

Option 2

Virtual Classroom Training

HPCSA Accredited

Duration: 1 day

Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.

CONTACT US HERE

Option 3

Physical Classroom Training

HPCSA Accredited

Duration: 1 day

Our physical classrooms are based on demand and ideal for companies interested in onsite in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.

CONTACT US HERE

Course Information

Course Introduction

Our advanced Food Microbiology course will provide the learner with critical insights into the most recent developments and studies in food pathogens, toxins, and microbial contaminants.

A good understanding of food microbiological contaminants is critical to ensure the safe production and distribution of food products.

Who Should Attend?

The following people will benefit significantly by attending this course:

  • QA managers
  • QC managers
  • Production managers
  • HACCP team leader
  • Laboratory personnel
  • Environmental health practitioners

Minimum Prerequisite Requirements

What are the minimum prerequisite requirements for the learner to attend this course?

A good understanding of Food Microbiology is required before attending this course. We recommend first attending our Introduction to Food Microbiology (for non-Microbiologists) Course (FS09).

Course Outline

  • The significant morphological differences between bacteria, yeasts, moulds, and viruses.
  • How bacteria and yeasts multiply and identifying the different phases of the bacterial growth curve.
  • The main morphological types of bacteria.
  • Dangerous and beneficial microorganisms in the food industry are explained.
  • Determine the microbiological quality and microbial indicators of food, food safety, food preservation methods, and essential microbial groups in food.
  • Learn basic skills on how microorganisms are isolated.
  • Interpretation of laboratory results and the corrective actions to control the growth of a particular organism.
  • Basic knowledge of microorganisms’ ecology in foods, detection, enumeration, and identification of the food industry’s common pathogens.
  • ASSESSMENT

Course Benefits

How will this course benefit the learner?

  • After successful completion, the learner should have a good understanding of advanced Food Microbiology.
  • The learner will receive a certificate of achievement. A course pass rate of 70% is required to receive a course certificate.
  • The learner will be assessed to determine competency.
  • This course is presented by our industry and subject matter experts.

Upcoming Virtual Classroom Training Events

Bookings 2 weeks in advance is essential. Please note we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below and we will be in touch to make the necessary arrangements.

Venue: Virtual via Zoom

Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)

30 May 202420 June 202411 July 202401 August 2024
Table: Upcoming Virtual Advanced Food Microbiology Training Dates (FS29)
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