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Food Microbiology for Non-Microbiologists

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$478.50 GST Inclusive 1 day



Registration: 8:45AM
Start time: 9:00AM
End Time: 5:00PM


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23 Oct 18
09 Oct 18

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 Purpose

Gain an understanding of basic microbiology with a food safety focus. This course will give you the necessary skills to interpret your lab reports and make informed decisions based on these results.


 Course Outline

This course covers the following topics:

  1. Classification of micro-organisms, their characteristics and sources
  2. Types of foods and food processes where micro-organisms and pathogens are likely to occur
  3. Examples of food borne outbreaks
  4. Microbial sampling and test methods
  5. Microbial standards and criteria
  6. Interpretation of microbial test result

 Learning Outcomes

On successful completion of this course, participants will be able to:

  1. Demonstrate an understanding of micro-organisms and how to identify them
  2. Demonstrate an understanding of pathogens and the potential risks associated with microbes in food
  3. Demonstrate an understanding of microbiological standards and how to test for microbes in food, including sampling techniques and reading of laboratory reports.

 Achievement

Participants who attend the training, will be issued with a Statement of Attendance.

This course also contributes to the Food Science education requirements for Level 4 Auditors within the Exemplar Global National Food Safety Auditor (NFSA) scheme.


 Who Should Attend?

This course is designed for personnel who need a basic introduction to microbiology to enable them to gain a better understanding of food borne pathogens and their impact on food safety.


 Prerequisites

There is no assumed prior knowledge for this course.


 Presenter

Qualified with a host of real-world experiences, SAI Global trainers are well equipped and experienced to deliver Food Microbiology training in a manner that will enable the participant to grasp the fundamentals of basic food microbiology.

The course is delivered by experienced facilitators who will assist with bring the practical exercises to life.


 Frequently Asked Questions

What accreditation or recognition does this course have?

This course is non-accredited.

What are the terms and conditions for this course?

You can find a copy of the terms and conditions as well as a copy of the Student Handbook. The student handbook is a comprehensive summary of student rights and obligations and SAI Global learning policies and practices.

How do I access my certificate?

Your Statement of Attendance will be sent to you on completion of the course.

What if I require assistance in completing this course? For example; Literacy, numeracy, physical, vision or hearing support.

We are able to modify some course requirements - please contact customer support to discuss any concerns or support requirements you may have.

What other course should I complete after this one?

Other relevant courses that build on the knowledge and skills gained in this course include; Introduction to Food Safety and HACCP Awareness and the Principles and Applications of HACCP courses.

To whom do I contact in case of any query regarding any of the courses?

For any course-related queries, please email customer support at training@saiglobal.com or phone 1300 727 444.


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