Food Microbiology and Controlling Microbial Hazards Training
Microorganisms are vital to food production and can be beneficial to things like baking, brewing, and fermentation. They can also be harmful by creating spoilage or illness. Pathogenic organisms are considered a major biological hazard and strictly regulated by both the United States Department of Agriculture (USDA) and the Federal Drug Administration (FDA). They are a mandatory part of every Hazard Analysis Critical Control Point (HACCP) and Food Safety Plan and must be controlled to produce safety, high-quality food.
Who Should Attend the Food Microbiology Training
This course is for food production employees, managers, supervisors, and employees responsible for overseeing and implementing food safety systems.
Course Length: 5 hours
Start and End Times: Flexible
Format: Self-Paced
Note: The course contains knowledge checks and a score of 70% or higher must be earned on each knowledge check to successfully pass the course.
What You Will Learn in this Food Microbiology Training Course
During this five-hour asynchronous Food Microbiology Training Course, you will learn about:
- Basics of food microbiology and the major groups of concern for food production.
- Governmental microbial requirements from the USDA, FDA, and Georgia Department of Agriculture.
- Methods to identify microbial hazards and create control plans.
- Creation process for written microbial control procedures and an environmental monitoring program.
- Testing and validation processes to ensure sustained control and prevention of microbial cross-contamination through your program.
This course consists of the following five modules:
Module 1: Microbial Basics
In the first module, you learn about different types of tiny organisms and which ones are most important for food production. Discover various types of bacteria, fungi, protozoa, and viruses. Learn how to identify them and understand their origins. Also, explore how these microorganisms are spread.
Module 2: Beneficial Microorganisms
In this section, you will hear about the benefits of fermentation and the fermentation process, what constitutes safe bacteria and how it can be used to reduce pathogens, and how to prevent the formation of biofilms on equipment surfaces.
Module 3: Foodborne Disease and Spoilage
Controlling harmful microorganisms is vital. During this section, you will learn about food waste and the cost of spoilage. You will hear case studies about foodborne outbreaks and the direct and indirect costs to manufacturers. Learn about food that cause illness, the top five pathogens, detecting spoilage, and how as a manufacturer, you can prevent foodborne illness.
Module 4: Microbial Hazards and Microbial Control Methods
During module four, you will gain a better understanding of the microbial hazards in food. These bacteria and viruses cause millions of people to fall ill every year and food manufacturers need microbial control methods established to keep the food from getting contaminated and the customer safe. You learn about preventing contamination and controlling growth through external controls such as temperature, modified gas, humidity, and more. Other examples of microbial controls that we will discuss include cleaning, sanitization, time, and temperature control.
Module 5: Microbial Testing and Environmental Monitoring
In the last module, you will learn about different types of microbial testing. These include ATP Rapid Bioluminescence, Culturing & Biochemical, and Genetic Tests. You will discover how to examine and further develop your environmental monitoring program including testing procedures, how and where to take samples, review results, and determine the corrective actions.
