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Microbiology for Non-Microbiologists

Course Background This course provides a detailed understanding of basic microbiology as well as an overview of the methods used to isolate important food borne pathogens and the role of the microbiologist in ensuring safe food products.
Participants Food industry personnel in sanitation, food production managers, plant managers, quality control supervisors and quality assurance managers.
Work Design A mixture of theory, demonstration and workshops on the fundamentals of food microbiology and food safety.

Objectives
  • Increase and update skills in basic and applied food microbiology.
  • Learn about spoilage, pathogenic and beneficial microorganisms.
  • Learn about basic microbiological techniques for isolating and quantifying microorganisms.
  • Understand how to interpret laboratory reports.
  • Exchange ideas and network with colleagues.

Topics
  • General introduction.
  • History of microbiology.
  • Understanding the basics of microbiology.
  • Environmental microbiology.
  • Introduction to food borne pathogens.
  • Most common microbes in food.
  • Laboratory analysis methods.
  • Interpretation of laboratory results.
  • Legislation.
Prework None
Pre-
requisites
 None
Assessment No assessment
Award Certificate of Attendance
Duration 1 day (Registration: as from 08.30 - Course duration: 09.00 – 16.00)
Contact

SGS (Mauritius) Ltd
SGS House
Valentina Phoenix
Mauritius

t: +230 696 88 08
f: +230 696 70 88
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