Basic Food Microbiology

Private Team Training

This course may be available for Private Team Training; for groups of six or more participants, this training option could be more cost-effective.

Learn More About our Private Training

Program Description

Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!

This two-day virtual instructor-led training course teaches how to develop an understanding of foodborne pathogens, control methods for biological hazards commonly associated with foods, and how to apply problem-solving skills to troubleshoot common food safety and quality issues.

Course Objective

At the end of the program, learners will be able to:

Describe the effect of microorganisms in food (beneficial, spoilage and pathogenic)
Identify factors affecting the growth of bacteria in food and strategies to manage growth
Predict spoilage type and microorganism responsible in various food commodities
Suggest methods of prolonging shelf life using various food preservation methods and hurdle technologies
Design sampling plans for microbiological testing

Accreditation

As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training and Education offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education is authorized by IACET to offer the number of CEUs below for this program.

1.3 CEU’s

Computer and Internet Connection:

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended.

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher

Accommodations

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at nsftraining.na@nsf.org

Additional Recommended Courses

HACCP Food Safety Leadership for Managers and Supervisors

This virtual, instructor-led training course helps to ensure that managers and supervisors understand their integral role in leading the implementation, maintenance and continuous improvement of the food safety management system. Explore your critical role and responsibility in providing food safety leadership and ensuring the ongoing conformance to HACCP and the food safety management system. Gain the knowledge and tools to manage the day-to-day challenges of maintaining your food safety system and building a robust culture of food safety.

This workshop covers:

The importance of providing food safety leadership throughout the implementation and management of prerequisite programs and HACCP
How to communicate the importance of a food safety management system
The supervisor’s essential role in overseeing record-keeping, verification and corrective action documentation

Prerequisite: Strong working knowledge of HACCP-based food safety management systems.

Food Plant Sanitation

A strong food plant sanitation program and team are crucial to ensure the production of safe food, but these elements of a food safety management system are often overlooked. This program, designed for sanitation managers and personnel who are new to supervising the sanitation function, teaches best practices for developing, implementing and maintaining an effective sanitation program for the food plant environment.

What this course covers

Evaluate and discuss food plant sanitary design principles and their impact on effective sanitation programs
Participate in group discussions, brainstorming and exercises using food plant case scenarios
Discuss fundamentals of detergents and sanitizers and their use
Review and write a sanitation standard operating procedure (SSOP)
Start developing a master sanitation schedule

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the NSF Learner portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.