Training provider: Anelich Consulting
Training Type: Onsite
Location: Any city
Cost: R Contact for more information
On Demand
Course Duration: 1 day
This is a food microbiology course covering both Infectious and Toxigenic Foodborne Pathogens. It includes several different kinds of foodborne pathogens, including mycotoxin-producing fungi that fall in each of the 2 categories.
The Foodborne Pathogen course includes a brief review of food microbiology, after which Infectious and Toxigenic Foodborne Pathogens are discussed. Several foodborne pathogens are discussed in detail as examples of the two different groups - these cover bacteria, parasites, viruses and fungi that produce mycotoxins, with a greater focus placed on foodborne bacteria. Listeria monocytogenes, Salmonella, E. coli O157:H7, Campylobacter are but four examples covered. The course is interactive with several videos that are used to inculcate the different concepts covered in the course.
The course outcomes are:
None
Any staff member in a food establishment wishing to expand his/her knowledge in this field, at all levels in the food industry, including hospitality and QSRs. Examples are food safety and quality professionals, production managers, technical managers, engineers etc. The course can be tweaked to adapt to specific requests. The course is designed to provide the latest information on foodborne pathogens and serves as both a refresher and as a course for non-food microbiologists.
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