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Food Micro for Non-Microbiologists
Practical microbiology training for food industry professionals without formal microbiology background.
Your course, one clear path
Course Description
";This course teaches how we classify micro-organisms, their characteristics & likely sources, how to identify them, potential risks associated with microbes in food, how to test for microbes in food, including sampling techniques & reading of laboratory reports.
This course will give you the necessary skills to interpret your lab reports and make informed decisions based on these results. There will be practical activities & case studies during the course along with a written assessment, that is completed during the course. There are no post course assignments
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This course will give you the necessary skills to interpret your lab reports and make informed decisions based on these results. There will be practical activities & case studies during the course along with a written assessment, that is completed during the course. There are no post course assignments
Delivery Method
";This course is delivered face-to-face in Brisbane or via Virtual Classroom at exactly the same time as the face-to-face training so all participants will actively take part in group discussions and exercises.
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Virtual Training is delivered through the ICS Learning Management System on line or via Zoom/Teams. All virtual participants view the same material and are expected to actively participate throughout the duration of the course..
What you will learn
At the end of this course you will have reviewed:
- Micro-organisms associated with foodsStructure of micro-organisms
- Classification of micro-organisms, their characteristics and typical sourcesFactors affecting the growth, survival and death of microorganisms
- Microbial sampling and test methodologiesInterpretation of microbial test results
Who It’s For
Those involved in the production of food who need to understand the principles of microbiology with a focus on food safety for effective development and implementation of HACCP food safety programs.
