ADVANCED LEVEL 4
Welcome to our course information page!
Our Classroom Options
Option 1
HPCSA Accredited
Duration: 8 hours
This is a convenient, budget-friendly option. You can start at any time and finish at your own pace. The certificate is automatically available immediately after completion.
Option 2
Virtual Classroom TrainingHPCSA 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.
Option 3
Physical Classroom TrainingHPCSA 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.
Course Information
Course Introduction
Our advanced Food Microbiology course will give the learner 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 food products’ safe production and distribution.
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 identify 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 two weeks in advance are essential. Please note that 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 contact you to make the necessary arrangements.
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
| 27 January 2025 | 24 February 2025 | 24 March 2025 | 05 May 2025 |
Contact us here for pricing and / or registration. We will be in touch soon!
