This one-day course is designed for personnel working in food processing environments and provides the fundamentals of food microbiology and an understanding of how microorganisms behave. This course also emphasizes the importance of process control, hygiene, and sanitation in the food processing environment. The Microbiology and Food Safety Course includes information on microorganisms, cell types and basic physiology, plus:

• Fundamentals of food microbiology
• Factors that influence microbial growth and survival in food and processing environments
• Types of organisms associated with foods and foodborne disease
• Strategies to control microorganisms in food and processing environments
• Test methods
• Quality control in the laboratory
• Client complaint samples and foodborne illness investigations
•  If time permits, the instructor will explore shelf life testing, validation, and challenge studies
• Microbiology and Food Safety Course schedule and locations