During this program, you will become more familiar with the different types of microorganisms used in the manufacture of a variety of food products through microbiological synthesis, as well as learn how to prevent product spoilage caused by microorganisms.
During the course you will learn:
Determine the risks of environmental factors for food production
Determine the risks associated with sanitary and hygienic conditions in the workplace
Carry out sampling for microbiological analysis
Choose a method for cultivating contaminant microorganisms
Identify technological risks in production
Differentiate the main groups of microorganisms-contaminants
Conduct microbiological analysis of chocolate confectionery products
Draw up a scheme of microbiological and sanitary-hygienic control in production
Professionals involved in microbiological food control need to be retrained every 5 years. The exact timing is determined by the employer.
This course will interest
Specialists of enterprises for the processing of raw materials of animal and vegetable origin
Employees and managers of food and processing industries