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

This intermediate Food Microbiology for non-microbiologists course will help the learner to understand basic food microbiology in relation to food safety.

Introduction to Food Microbiology (for non-Microbiologists) Course

Our Classroom Options

Option 1

Online Self-paced TrainingCOMING SOON!

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.


Option 2

Virtual Classroom Training

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 Training

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 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.

Who Should Attend?

The following people will benefit significantly by attending this course:

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

Minimum Prerequisite Requirements

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

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

Course Outline

  • Introduction and history to Food Microbiology
  • Introduction to Bacteria – Bacteria cell structure, the gram-positive cell wall and the gram-negative cell wall
  • Yeasts and moulds – how moulds are classified
  • The reproduction mechanism of each of the micro-organisms – cell division, sporulation, budding and foodborne viral infection and replication
  • GMP and HACCP’s role in controlling microbial contamination
  • Sources of microbial contamination.
  • The importance of the application of good manufacturing practices in a food handling environment.
  • Factors affecting the growth of microorganisms – FATTOM
  • The “indicator” organisms – aerobic plate count, coliform bacteria
  • Foodborne disease organisms – pathogens in the food industry
  • Control and preventive measures
  • What is food spoilage?
  • Different types of food spoilage
  • How do bacteria spoil food.
  • Refrigerated foods
  • Sampling & Testing
  • Sampling techniques
  • How to conduct aseptic sampling
  • Plate count
  • Air settlement plates
  • Interpreting micro results

Course Benefits

How will this course benefit the learner?

  • After successful completion, the learner should have a better understanding of basic Food Microbiology with a focus on food safety.
  • 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 Introduction to Food Microbiology (for non-Microbiologists) Training Dates (FS09)
Please enable JavaScript in your browser to complete this form.
For individuals type “Private”
Please provide a contact number
Please provide an estimated number of learners that may want to attend the course.
Are you interested in in-house training?
In-house training is where we exclusively train only delegates from your company. Please note a minimum number of delegates apply for in-house training classrooms.
I'm interested in the:
Please select an option.
Provide you preferred training date(s). Leave blank if you do not have a preferred training date.
You are welcome to provide more details by using this section.

4 thoughts on “Introduction to Food Microbiology (for non-Microbiologists) Course (FS09)”

  1. Greetings

    I would love to enroll for your course online. I have a keen interest in Microbiology as a scientific discipline.

    I would appreciate your communication regarding course fees and all details about enrollment.

    I look forward to hearing from you.


    • Good day Karabo,

      Our training administration department will be in touch with you shortly.

      Kind regards,

      ASC Consultants


Leave a Comment

I accept the Terms and Conditions and the Privacy Policy

Open chat
Need help?
Scan the code
Welcome to ASC Consultants. How can we help you? (Please provide a comprehensive description of the services you are interested in and we will assist you as soon as possible.)