Introduction to Food Microbiology (for non-Microbiologists) Course (FS09)

Our Introduction to Food Microbiology for non-microbiologists course allows the learner to gain an understanding of basic food microbiology with a focus on food safety.

It is important to understand the basics of food-borne pathogens (germs) and their impact on food safety. This course will also give the learner the necessary skills to interpret laboratory reports and make informed decisions based on these results.

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Qualified facilitators, with qualifications in microbiology and a background in food microbiology and chemistry laboratories, present our cost-effective food safety courses. It is fun, engaging and interactive with practical examples and activities. Delegates write an assessment at the end of the course and will receive a handout and certificate of attendance.

We are based in Port Elizabeth and service the following provinces in South Africa:

• Eastern Cape
• Western Cape
• Gauteng
• KwaZulu-Natal (KZN)

Course Level

Intermediate Food Safety course

Presentation Methods and Course Duration Options

• Classroom training – 1 day
• Virtual training (real-time via Skype, Zoom or Google Meet) – 1 day

Minimum Requirements

A basic understanding of HACCP is required before attending this course. We recommend first attending our Introduction to HACCP course.

Who Should Attend?

• Business owners or any person in charge of food premises
• QA managers
• QC managers
• Production managers
• Supervisors
• HACCP team
• Laboratory personnel
• Environmental health practitioners

Course Benefits

• Introduce the learner to basic terminology used in microbiology.
• Provides learners with a basic understanding of what food microbiology is, the different types of microorganisms, and how they reproduce.
• Understanding the role of Good Manufacturing Practices and HACCP in controlling microbial contamination including the factors that affect the growth of microorganisms.
• Introduce learners to food pathogens and measures to prevent food contamination.
• Understanding how to read and interpret micro-laboratory results.
• Provide an overview of how microbiological testing is done.

Course Outline

MODULE 1

Introduction to Food Microbiology.
History of Food Microbiology.
Where are microbiological organisms:

• Bacteria cell structure
• The gram-positive cell wall
• The gram-negative cell wall
• Yeasts and moulds
• How moulds are classified.

MODULE 2

The reproduction mechanism of each of the micro-organisms:

• Cell division
• Sporulation
• Budding
• Foodborne viral infection and replication.

MODULE 3

GMP and HACCP role in controlling microbial contamination:

• Sources of microbial contamination.
• The importance of the application of good manufacturing practices in a food handling environment.

MODULE 4

Factors affecting the growth of microorganisms:

• FATTOM

MODULE 5

The “indicator” organisms:

• Aerobic plate count
• Coliform bacteria

Foodborne disease organisms:

• Pathogens in the food industry.
• Control and preventive measures.

MODULE 6

Food Spoilage:

• What is food spoilage.
• Different types of food spoilage.
• How do bacteria spoil food.
• Refrigerated foods

MODULE 7

Sampling & Testing:

• Sampling techniques
• How to conduct aseptic sampling.
• Plate count
• Air settlement plates
• Interpreting micro results.

ASSESSMENT

Recommendations

After completing this course, we strongly recommend attending our intermediate 1-day HACCP the 12 Stages course.

An excellent complementary course to also consider is our 1-day Food Defence and Food Fraud course.

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Last updated: 08 February 2022