INTERMEDIATE LEVEL 3
Welcome to our course information page!
Our Classroom Options
Option 1
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 TrainingDuration: 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 TrainingDuration: 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 course for non-microbiologists allows the learner to understand basic food microbiology with a focus on food safety.
Understanding the basics of food-borne pathogens (germs) and their impact on food safety is important. 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?
Before attending this course, you must have a basic understanding of HACCP. 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 applying 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
- ASSESSMENT
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 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)
| 04 March 2025 | 10 April 2025 | 29 May 2025 | 03 July 2025 |
Contact us here for pricing and / or registration. We will be in touch soon!
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.
Regards
Good day Karabo,
Our training administration department will be in touch with you shortly.
Kind regards,
ASC Consultants