Controlling micro-organisms for safe food production

Overview

Micro-organisms are the cause of many outbreaks of food poisoning incidents in industry.  They are also responsible for the spoilage of food products. 

This course has been designed to provide and overview of the different types of food-poisoning and spoilage micro-organisms, their growth and survival needs and the mechanisms that are used in the food industry to control them.

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

Delegate assessment will be in the form of:

• Full course attendance
• Successful completion of an on-line assessment (pass mark 70 %).