30-Hours Professional Diploma in Food Microbiology
Credit hours
3
Microorganisms in food are classified and studied alongside how pathogens enter and spread through the food chain. Learners explore microbial growth and control, spoilage and preservation, foodborne illness case studies, sampling and lab testing, and HACCP principles, with an introductory look at relevant OSHA workplace standards. Suited to food industry and quality control staff.
What you'll cover
- 01Introduction to Food Microbiology and OSHA Standards
- 02Classification and Characteristics of Microorganisms in Food
- 03Sources and Transmission of Foodborne Pathogens
- 04Microbial Growth, Survival, and Control Factors
- 05Food Spoilage and Preservation Techniques
- 06Foodborne Illnesses: Case Studies and Risk Analysis
- 07Sampling Methods and Microbiological Testing in Food
- 08HACCP Principles and Application in Food Safety Management
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30-Hours Professional Diploma in Food Microbiology