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Basic Food Microbiology

Dates

Times

16 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $850 USD

Availability

Dates

Times

16 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $850 USD

Availability

Private Team Training

This course may be available for Private Team Training; for groups of six or more participants, this training option could be more cost-effective.
Learn More About our Private Training

Program Description

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!

This two-day virtual instructor-led training course teaches how to develop an understanding of foodborne pathogens, control methods for biological hazards commonly associated with foods, and how to apply problem-solving skills to troubleshoot common food safety and quality issues.

Course Objective

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 

 

Accreditation  

As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training and Education offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education is authorized by IACET to offer the number of CEUs below for this program. 

1.3 CEU’s 

 

Computer and Internet Connection: 

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. 

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher 

 

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 nsftraining.na@nsf.org

 

Additional Recommended Courses

HACCP Food Safety Leadership for Managers and Supervisors

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available.
Contact us for more information!

This virtual, instructor-led training course helps to ensure that managers and supervisors understand their integral role in leading the implementation, maintenance and continuous improvement of the food safety management system. Explore your critical role and responsibility in providing food safety leadership and ensuring the ongoing conformance to HACCP and the food safety management system. Gain the knowledge and tools to manage the day-to-day challenges of maintaining your food safety system and building a robust culture of food safety.

This workshop covers:

  • The importance of providing food safety leadership throughout the implementation and management of prerequisite programs and HACCP

  • How to communicate the importance of a food safety management system

  • The supervisor’s essential role in overseeing record-keeping, verification and corrective action documentation

Prerequisite: Strong working knowledge of HACCP-based food safety management systems.

Exploring Food Shelf-Life Analysis

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available.
Contact us for more information!

In a world where consumers increasingly prioritize food quality and safety, understanding the science behind food shelf life is essential for both producers and consumers. Join us for a half-day virtual course, where you will delve into the details of food shelf life, learning how to assess and ensure product quality.

Consumers are becoming more knowledgeable about food quality and are paying close attention to food labels. One area of interest is the determination and the need of the best before date and shelf life of foods in the supermarkets. Determining the shelf life of a food product involves considering the microbiological, physical, and chemical deterioration of the food product over time and using the appropriate analytical and sensory methods to assess product quality.


This course will be delivered in a live, virtual, interactive format, providing you with the flexibility to attend from the comfort of your own environment. Join us for this course and equip yourself with the knowledge and skills needed to ensure the highest quality and safety of food products. Don’t miss this opportunity to stay ahead of the ever-evolving food industry!

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the NSF Learner portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should attend

This half-day course is ideal for professionals in the food industry, including product developers, quality control managers, food technologists, and anyone interested in enhancing their knowledge of food shelf-life analysis.

Allergen Cross Contact Control

TRAIN YOUR TEAM: Licenses can be purchased individually or in bulk. Bulk pricing discounts are available for eLearning licenses when training five or more team members. The more you purchase, the more you save.

Bulk Licenses

1-4 User Licenses: *regular price of the course*

5-10 User Licenses: 10% off

Members: 15% off

If you are interested in purchasing 10+ user licenses, please email us at nsftraining.na@nsf.org for additional bulk pricing.

This course is a self-paced eLearning course. This online course will take approximately 1 hour to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.

In this short training course, learn how to identify and understand the importance of allergens to food safety. The top 9 “Big 9” food allergens identified in the U.S, the food allergens listed as Priority Allergens by Health Canada and top allergens identified Internationally will be reviewed in an interactive self-paced format.

What this course covers

  • Allergen Hazards

  • Allergen Management Best Practices

  • Allergen Cleaning and Validation

  • Includes a job aid

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.