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Food hygiene and contamination

Course in Food Microbiology - Contaminating Micro-organisms, Pathogens and Technological
 

The course in food microbiology provides a comprehensive overview of the role of contaminating, pathogenic and toxigenic micro-organisms in food, while also exploring the importance of technological micro-organisms in the processing and production of fermented foods. 
The aim is to provide theoretical knowledge and practical tools for microbiological control, hazard management and improvement of food safety throughout the supply chain.

 

Content of the course

  • Image of a person washing peppers and fresh vegetables under running water in a kitchen sink, representing food hygiene and food safety, symbolizing the training course on food hygiene and contamination prevention.Microbiological hazards in food;
  • Food-borne diseases (FMD): main pathogens and modes of transmission;
  • Food preservation techniques and principles;
  • Personnel hygiene;
  • Hygiene of working environments and equipment;
  • Principles of self-control: HACCP manual and management of critical control points (CCPs);
  • Allergens and celiac disease: risk management and prevention;
  • Legal references and requirements for food industry.
     

Recipients

The course on food safety and microbiology is aimed at:

  • Quality Officers and Managers;
  • Production managers;
  • Consultants and operators working in the food sector.

An ideal path for those who need to update their skills and improve microbiological risk management.
 

Practical information

Duration: 3 hours

Certificate: Yes

Virtual classroom: Yes

 

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Fill in the form to receive detailed information about the food microbiology course or to register.

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