Basic Food Microbiology

At the end of the program, learners will be able to:

• Describe the effect of microorganisms in food (beneficial, spoilage and pathogenic)
• Identify factors affecting the growth of bacteria in food and strategies to manage growth
• Predict spoilage type and microorganism responsible in various food commodities
• Suggest methods of prolonging shelf life using various food preservation methods and hurdle technologies
• Design sampling plans for microbiological testing

Audience

• Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.
• Also suitable for professionals new to the industry.

Technology Requirements:

Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.

If you have any questions or concerns regarding these requirements, please contact our training team at [email protected].

Computer & Internet Connection:

Participants will need reliable access to a computer with a stable internet connection. High speed broadband (LAN, cable, or DSL) is recommended.

Compatible Web Browsers:

The following browsers are supported: Chrome, Edge, Safari and Firefox.

Accommodations

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at [email protected].