Understanding microorganisms that threaten food safety including those that cause food poisoning and food spoilage is fundamental to the production, handling and service of safe and wholesome food products that do not pose significant public health risks to consumers. Those tasked with ensuring food safety in both food manufacturing and food service sectors will benefit from having a basic understanding of the types and characteristics of microorganisms, the environments in which they thrive and how they can be detected and monitored. With a reported 4.1 million cases of food associated gastroenteritis in Australia between 2006–2010, including 306,000 hospitalisations and 60 related deaths, there has never been a better time to learn about food microbiology.
If this is you and you would like to learn or broaden your understanding of food microbiology, then this 2-day evidence-based Food Microbiology Short Course is for you. The course will cover the basics of food safety microbiology and arm you with the information you need to effectively audit and evaluate the microbiological compliance of food safety plans, HACCP plans and food safety operations with the requirements of the Food Safety Act 2008 (WA) and the Australia New Zealand Food Standards Code.
This course offers a “Laboratory/Lecture format”, with interactive discussions and lectures, as well as first-hand experience in carrying out the aseptic collection and handling of food samples, common microbiological plating and detection assays and the interpretation of food laboratory analytical reports. This short course was developed at the request of the Department of Health (WA) and recommended for those intending to become regulatory food safety auditors.
This evidence-based course covers the following topics:
This course will be delivered over 2 days (Saturday and Sunday).
13th – 14th February 2021
Joondalup campus, room TBA
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