Microbiology at the Frontline - a course for Managers
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Course Objectives:

The aim of this course is to educate the participant in the many aspects of effective food safety management in a workplace (either kitchen or factory) and how to establish sampling and testing programs to confirm food safety controls are working effectively. By the end of this course, the participant will be able to:

  • identify and implement preventative measures to control contamination in the workplace, including written procedures and related documentation

  • Facilitate and direct the HACCP team in the development of effective food safety monitoring systems

  • have a good knowledge of food safety testing available (including rapid tests) and the interpretation of results

  • implementing corrective action and preventative measures to further control food safety risks in the workplace (including investigative approaches to solving food safety issues)
This will be achieved by using a training plan incorporating these important topics:
  • Introduction
Examples of food poisoning outbreaks and significant contamination events, classification of contamination, high risk customer groups and foods, brief overview of current legislation.
  • Overview of Microbes
A review of the classification and characteristics of microbes, conditions for microbial growth, human sources of microbes, environmental sources of microbes.
  • Looking Further into Food Pathogens…
Detailed look at common food pathogens (foods associated, symptoms, incubation, etc.), methods of microbial testing (isolation and identification), detailed look at the conditions of microbial growth.
  • Food Hygiene and Sanitation
Preventing microbial contamination, concepts of personal hygiene and kitchen/factory hygiene, identification and control of food hazards in the workplace (microbial), safe food handling practices, effective cleaning/sanitising and sanitation to control food safety hazards.
  • Sampling and Testing
The use of indicator organisms, standard laboratory tests for common microbes, the importance of sampling and sampling techniques, frequency of testing, summary of rapid tests available, interpretation of test results and recall procedures.

General Information:

The course will be conducted in a relatively informal manner allowing for discussion of relevant food safety and HACCP issues that are of interest to the participants and to provide industry contacts where appropriate. Participants will be provided with a set of indexed course notes (colour) and will be provided with an assessment Workbook. Participants are also requested to complete a Feedback form.

An additional workshop can be conducted, covering the use of rapid tests and “trouble shooting” exercises for specific food safety issues (spoilage, quality, etc.) including those used in the Food Service/Hospitality sectors, how to develop effective documentation (forms and checklists) and other useful and "practical" tools used in the control of food safety hazards in the workplace and effective implementation of HACCP based Food Safety Plans.

All participants attending the course will receive a Certificate of Attendance listing the topics covered.

All participants who complete the assessment Workbook from the course will be issued with a Certificate of Completion listing the topics covered and any documentation required for RPL purposes.

DURATION: 1 day (or 6 hour intensive)

COST: $ 275.00

Note: the cost applies per person, the training is conducted on site and includes GST of 10%. Please contact us for information regarding discounts that are available for groups.

 

 
 
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