Course Overview
This online course consists of 6 recorded sessions carefully designed to cover:
- Basics of Food Microbiology: Gain a foundational understanding of microbiology principles, specifically in food production and safety.
- Pathogen-Related Recalls and Outbreaks: Explore real-world cases of recalls and outbreaks caused by major pathogens, with insights into the most common microorganisms responsible for foodborne illnesses.
- Foodborne Disease-Causing Microorganisms: Learn about the pathogens that impact food safety, from bacteria and fungi to parasites and the diseases they can cause in consumers.
- Controlling Microbial Growth: Understand the factors that influence microbial growth and learn practical ways to control the growth of spoilage microorganisms, helping to maintain product quality and safety.
- Foodborne Viruses and COVID-19: Get an overview of foodborne viruses, including Norovirus and Hepatitis A, and discuss COVID-19 and its impact on food safety practices.
Who Should Enroll?
This course is perfect for food production employees and supervisors who want a deeper understanding of microbiology in the food industry without needing previous classroom instruction. It's also valuable for quality assurance teams and food safety enthusiasts.
Enroll Today
Equip yourself or your team with essential microbiology knowledge to help safeguard food products and enhance food safety practices.
