Microbiology and Food
The course Food Microbiology – Theory and Practice provides basic theoretical and practical knowledge of the most common microorganisms in the food context.
The purpose of the training is for the participants to gain increased knowledge about food microbiology and how and why microbiological analyses are carried out.
In the food, the microorganisms can then multiply whether the growth conditions are appropriate.
The biggest biological impact on food is made of bacteria and fungi (mould and yeasts).
Viruses can also be found in food and transferred to humans. For example, Norovirus (Calicivirus) causes winter vomiting disease. Continuous improvements are analyzed from the holistic perspective using analytical methods..
The purpose of the training is for the participants to gain increased knowledge about food microbiology and how and why microbiological analyses are carried out.
In the food, the microorganisms can then multiply whether the growth conditions are appropriate.
The biggest biological impact on food is made of bacteria and fungi (mould and yeasts).
Viruses can also be found in food and transferred to humans. For example, Norovirus (Calicivirus) causes winter vomiting disease. Continuous improvements are analyzed from the holistic perspective using analytical methods..
Course Content
- HACCP study according to Codex and ISO 22000Farocony with rice assessment and HACCP plan
- Regulatory requirements and microbiological samples
- Microbiological health hazards
- Leading the process – from the basis of causation analysis to an established improvement
500 SEK
You will redirected to https://techfood.se