Understanding and controlling micro-organisms in the food environment

Overview

Micro-organisms play an enormous role in the food industry, both for manufacturers and consumers of products.  Food companies along the food chain must control micro-organisms in order to prevent product spoilage and consumer illness or death.  This workshop will provide delegates with insights as to how these controls can be implemented in the work environment.

This workshop includes insights into the growth and reproduction of micro-organisms and various controls that can be implemented.  It provides an overview of typical organisms that are associated with different foods and how organisms are tested for and the meaning and interpretation of results.

Progress Excellence Approach

• Basic microbiology concepts and terminologies are explained in an understandable manner.
• Use of case studies to illustrate spoilage, disease and their controls.
• Use of interactive examples and activities to illustrate food safety concepts related to microbiological hazards.

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 assessment (pass mark 70%).