Training Type: E-learning Location: National Cost: R 2580 Per Person
On Demand Course Duration: 5 Modules
It is important that anyone involved in food processing, handling, distribution, product development and catering (with no formal training in microbiology) understands the interactions and importance of the various forces involved.
Microorganisms have a considerable impact on the quality and safety of food products.
It is important that anyone involved in food processing, handling, distribution, product development and catering (with no formal training in microbiology) understands the interactions and importance of the various forces involved. Contamination by microorganisms may arise from various sources such as raw materials or the processing environment (which includes food-contact surfaces, the air, people and pests). These potential contamination sources need to be controlled to prevent spoilage and to ensure safe products.
History of microbiology
Sources, types and number of microorganisms on food
Factors affecting the growth of microorganisms
The effect of food processing on microorganisms
Microbiological testing and sampling
Case study: food-spoilage investigation
A certificate of attendance and virtual badge will be issued once the course has been successfully completed.
Delegates must be comfortable communicating in English and need suitable reading and writing skills.
Who should attend
Any individual within the food industry wishing to gain a broad understanding of the field of food microbiology:
Foodemy is brought to you by Food Focus. Food Focus was established in 2016.
Our main objective is to EDUCATE the food industry. Foodemy is THE place to find out about training for the food industry – courses, training providers, on-line training, self-help programmes – all in one place. Whether you are a training provider or a learner – we aim to make training in the food industry simple.
Foodemy is brought to you by Food Focus and is a part of the Food Risk Forum Group.
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