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 Microbiological Identification and Enumeration of Food Safety Hazards. It covers the aerobic and anaerobic bacteria, aerobic colony count (ACC) and food safety microbiology; the implications of positive results and writing a proper report; the listeria monocytogenes and listeria Spp; the enumeration and detection of listeria in food samples; and the confirmation tests and analysis of results.
During this interactive course, participants will learn the escherichia coli including E coli O157 and colifroms; the identification techniques for E coli and the vibrio parahaemolyticus; the sampling techniques, and the difference between salmonella Spp and staphyloccocus aureus; the clostridium perferingens and clostridium Spp; the bacillus cereus and bacilluss Spp; the food safety risk, types of samples for culture and isolation of yeasts and moulds; and the safety precautions relating to culture and isolation of yeasts and moulds.