Food Microbiology (Level 1)

Course Description

This session provides an overview of the key microorganisms we deal with in the food industry. We will look at their sources and characteristics. Topics include:

• Bacteria
• Yeasts
• Moulds
• Viruses

Employment Opportunities

Completion of this training will provide the participant with an insight into the management of microorganisms which will assist with the skills required for developing and maintaining a HACCP based Food Safety Program.

Application of Unit

This unit supports the implementation of national and state food safety legislation and regulations and is based on the national Food Safety Guideline Competency Standards

Assessment

Each participant may be assessed by a range of methods including:

• Case Studies and Participation in workshop discussion
• Written Assessment at the completion of the course

Pre Requisite Units

The pre-requisite competency unit required to attend this training workshop is at minimum:

• Food Handlers Certificate

Course Delivery

Training can be delivered on site at your facility reducing additional travel times for your staff.

This comprehensive food safety training workshop is typically delivered in a One-day workshop

Course Fees

Training fees are calculated per participant and vary according to location and travel costs:

One-day course: $550

(Minimum participation applies for onsite sessions)

Essential Outcomes

The following Elements will be covered in detail during the training session.
This will form the basis of expected knowledge at the completion of the course:

1. Identifying factors affecting microbiological growth
2. Identifying potential pathogens in foods
3. Interpreting microbiological test results.
4. Hurdles and other measures used to control growth