Microbiology for Non Microbiologists Course


Duration: 2 days
Time: 9:30-16:00
Content:
  • Micro-organisms what are they?
  • Classification of micro-organisms
  • Microbial habitats
  • Food borne pathogens
  • Microbial risks to foods
  • Identification methods
  • Methods of counting
  • Sampling plans and sampling methods
  • Interpretation of results
  • Microbial validation and verification activities
  • POA - This course is only available on an in house basis, please contact us for further information
Fees: POA plus VAT

Book this course

Send an enquiry

0870 870 8188

Date / Venue Enquiry

In house enquiry

Venues JUN
17
JUL
17
AUG
17
SEP
17
OCT
17
NOV
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DEC
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JAN
18
FEB
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MAR
18
APR
18
MAY
18
North East - Sunderland - - - - - - - - - - - -
North West - Woodford - - - - - - - - - - - -
Humberside - Grimsby - - - - - - - - - - - -
South East - Wokingham - - - - - - - - - - - -
South West - Bristol - - - - - - - - - - - -
Scotland - Aberdeen - - - - - - - - - - - -
Midlands - Solihull - - - - - - - - - - - -
Online - - - - - - - - - - - -
Wales - Cardiff - - - - - - - - - - - -
Ireland - Dublin - - - - - - - - - - - -
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South East -Cambridge - - - - - - - - - - - -
Ireland - Belfast - - - - - - - - - - - -
Scotland - Livingston - - - - - - - - - - - -
Milton Keynes - - - - - - - - - - - -
Yorkshire - - - - - - - - - - - -

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This course is to assist non microbiologists to gain an understanding of food safety focus. This course will give you the necessary skills to interpret your lab reports and make informed decisions based on these results.

Duration

2 Days, 09.30 16.00 each day

Who should attend?
This course is ideal 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.

Course Objectives
This course explains the basic principles of Food Microbiology and their implementation The aim is to develop an understanding of microbes in foods and the implications of their presence in food environments.

 Course Content
Micro-organisms what are they?
Classification of micro-organisms
Microbial habitats
Food borne pathogens
Microbial risks to foods
Identification methods
Methods of counting
Sampling plans and sampling methods
Interpretation of results
Microbial validation and verification activities

What Are The Benefits?
On successful completion, delegates will achieve a good understanding of the basics of microbiology, with a focus on key aspects of food specific microbiology

In-house Courses
Offering better value for money, they can be designed to closely match your specific requirements.

Style of Delivery and Course Leaders
Our course tutors have substantial experience in the understanding of food microbiology and related guidelines. They are qualified and experienced with extensive practical knowledge across a wide range of sectors in manufacturing, catering and retail.

Certification
Delegates successfully completing the course and examination will be awarded an SAI attendance certificate.

Booking and Course Fees
This course is only available on an in-house basis, please contact us for further information.