COURSE OVERVIEW

 

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops. 

 

This course is designed to provide participants with a detailed and up-to-date overview of Food Lab Sampling and LIMS. It covers the purpose and legal requirements for food sampling; the codex alimentarus requirements and basic sampling; the food risk and risk analysis and distribution of organisms in food, water and air; the microbiology of food, water and air and the challenges for microbiologists; the common organisms and proper hygiene for food handlers and food samplers; the sampling techniques and preparation of sampling homogenate; and the intermediate storage of food samples, transporting food samples, food sampling plans and sampling protocol. 

During this interactive course, participants will learn the role and purpose of bacteriological analytical manual and application; sampling plan-acceptance or rejection testing; the statutory testing requirements, investigative sampling and foodborne diseases outbreak analysis; the sample reception and handling covering sample reception, sample records, sample storage and handling sub-standard samples; the laboratory information management system (LIMS), LIMS concept and the role and importance of LIMS in managing a food sample laboratory; and the design and structure of LIMS, configuring LIMS, using templates, basic LIMS reports and advanced LIMS reporting.