Introduction

This course allows the learner to gain an understanding of basic food microbiology with a focus on food safety.It is important to understand the basics of food-borne pathogens (germs) and their impact on food safety. This course will also give the learner the necessary skills to interpret laboratory reports and make informed decisions based on these results.

Duration

5 Days

Who Should Attend

• Business owners or any person in charge of food premises
• QA managers
• QC managers
• Production managers
• Supervisors
• HACCP team
• Laboratory personnel
• Environmental health practitioners

COURSE LEVEL: Foundation

Course Objectives

• Introduce the learner to basic terminology used in microbiology.
• Provides learners with a basic understanding of what food microbiology is, the different types of microorganisms, and how they reproduce.
• Understanding the role of Good Manufacturing Practices and HACCP in controlling microbial contamination including the factors that affect the growth of microorganisms.
• Introduce learners to food pathogens and measures to prevent food contamination.
• Understanding how to read and interpret micro-laboratory results.
• Provide an overview of how microbiological testing is done.

Course Outline

MODULE 1: Introduction to Food Microbiology.
History of Food Microbiology.
Where are microbiological organisms:

• Bacteria cell structure
• The gram-positive cell wall
• The gram-negative cell wall
• Yeasts and moulds
• How moulds are classified.

MODULE 2:The reproduction mechanism of each of the micro-organisms:

• Cell division
• Sporulation
• Budding
• Foodborne viral infection and replication.

MODULE 3:GMP and HACCP role in controlling microbial contamination:

• Sources of microbial contamination.
• The importance of the application of good manufacturing practices in a food handling environment.

MODULE 4: Factors affecting the growth of microorganisms:

• FATTOM
• Latest trends in food microbiology Analysis
• Laboratory Management Skills
• Risk management in food microbiology testing

MODULE 5:The “indicator” organisms:

• Aerobic plate count
• Coliform bacteria

Foodborne disease organisms:

• Pathogens in the food industry.
• Control and preventive measures.

MODULE 6: Food Spoilage:

• What is food spoilage.
• Different types of food spoilage.
• How do bacteria spoil food.
• Refrigerated foods

MODULE 7:Sampling & Testing:

• Sampling techniques
• How to conduct aseptic sampling.
• Plate count
• Air settlement plates
• Interpreting micro results.

Course Administration Details:

ACCREDITATION

Upon successful completion of this training, participants will be issued with an Indepth Research Institute (IRES) certificate certified by the National Industrial Training Authority (NITA).

TRAINING VENUE

The training will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments and lunch.

All participants will additionally cater for their, travel expenses, visa application, insurance, and other personal expenses.

ACCOMMODATION AND AIRPORT PICKUP

Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer.

Email:[email protected].  

Mob: +254 715 077 817/+250789621067

TAILOR- MADE

This training can also be customized to suit the needs of your institution upon request. You can have it delivered in our IRES Training Centre or at a convenient location.

For further inquiries, please contact us on Tel: +254 715 077 817/+250789621067.

Mob: +254 792516000, +254 792516010 ,or mail [email protected]/[email protected]

PAYMENT

Payment should be transferred to IRES account through bank on or before start of the course

Send proof of payment to [email protected]/[email protected]

DOWNLOADABLE DOCUMENTS: