More information about this workshop
Workshop Overview
Microorganisms are often the culprits behind numerous food poisoning outbreaks within the industry, and they also contribute to food product spoilage.
This course is specifically tailored to offer an overview of various types of food-poisoning and spoilage microorganisms. It covers their growth and survival requirements, as well as the mechanisms employed by the food industry to manage and control them.
Learning is made fun & practical
Progress Excellence takes a unique approach to training in food safety, quality, health and safety, environmental and laboratory:
- Sector specific examples are used to ensure relevance and understanding of the topic.
- All our training modules are highly interactive with practical activities that entrench theoretical learning.
- We provide templates and helpful implementation plans.
Our aim is to equip delegates in such a way that they can practically implement and improve their systems.
Progress Excellence Approach
- Overview of micro-organisms of interest in the food industry
- Practical activities to entrench knowledge
- Guidance on the various techniques that are employed to control micro-organisms in the food industry
- Overview of the typical organisms in specific food categories
- Clear explanations on the type of illness and intoxications caused by different micro-organisms
- Guidance on the methodologies of testing for micro-organisms in food and the interpretation of results.
The course will equip delegates with the following:
- An understanding of the types of micro-organisms.
- An understanding of the growth requirements and methods of reproduction of micro-organisms. Practical applications to control the growth and reproduction of micro-organisms.
- An understanding of typical organisms involved in food spoilage and foodborne diseases.
- An understanding of detection of micro-organisms as well as the interpretation of microbiological results and decisions that are made based on these results.
The course is best suited to the following audiences:
- Laboratory staff (without microbiology background)
- Food safety team members (without microbiology background)
- Production Managers and Supervisors
- Engineering staff