Description
This Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. Taught by experienced industry experts, instructors will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well provide an overview of foodborne disease-causing microorganisms. Students will also learn factors that can be used to control microbial growth and growth of spoilage microorganisms. At the end of each session, the instructor will provide suggested reading for further understanding and learning.
Click here for information about our cancellation policy.
A minimum of 5 students is needed to run this course.
Shopping Cart
Your cart is empty