Global Certificate in Food Microbial Control: A Practical Guide

Name: Global Certificate in Food Microbial Control: A Practical Guide
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The Global Certificate in Food Microbial Control is a comprehensive course that provides learners with essential skills to excel in the food industry. This Practical Guide certificate course emphasizes the importance of food microbial control in ensuring food safety and preventing foodborne illnesses.

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AboutThisCourse

It is designed to meet the growing industry demand for professionals who understand the principles and applications of food microbial control. The course covers key topics such as microbial ecology, food preservation, and risk assessment. Learners will gain hands-on experience in designing and implementing food microbial control strategies. By completing this course, learners will be equipped with the necessary skills to advance their careers in food science, quality assurance, and food safety. This course is important for anyone looking to make a positive impact on the food industry's public health and safety. By earning this certification, learners demonstrate their commitment to food safety and their ability to apply practical and theoretical knowledge to real-world situations.

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CourseDetails

• Fundamentals of Food Microbiology: An introduction to food microbiology, including types of microorganisms, their growth and survival in food, and the effects on food quality and safety.
• Microbial Testing and Detection: Methods for detecting and identifying microorganisms in food, including traditional and rapid methods, and their relevance to food microbial control.
• Hazards Associated with Food Microorganisms: An overview of foodborne illnesses, their causes and symptoms, and the role of microorganisms in food safety hazards.
• Food Preservation Techniques: Principles and practices of food preservation techniques, including thermal processing, irradiation, high pressure processing, and non-thermal processing.
• HACCP and Food Microbial Control: An introduction to Hazard Analysis and Critical Control Points (HACCP) and its application in food microbial control, including identification of critical control points, monitoring, and corrective actions.
• Sanitation and Cleaning Practices: Good manufacturing practices (GMPs) and sanitation standard operating procedures (SSOPs) for food establishments, including cleaning and sanitizing procedures, equipment design and maintenance, and personnel hygiene.
• Good Hygienic Practices in Food Handling: Personal hygiene, cross-contamination, and time-temperature control in food handling, storage, and preparation.
• Microbial Risk Assessment and Management: Tools and techniques for assessing and managing microbial risks in food production and processing.
• Emerging Issues in Food Microbial Control: New and emerging issues in food microbial control, including antimicrobial resistance, food fraud, and the use of new technologies in food preservation.

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EntryRequirements

BasicUnderstandingSubject
ProficiencyEnglish
ComputerInternetAccess
BasicComputerSkills
DedicationCompleteCourse

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CourseProvidesPractical

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FastTrack GBP £140

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AcceleratedLearningPath

ThreeFourHoursPerWeek
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StandardMode GBP £90

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FlexibleLearningPace

TwoThreeHoursPerWeek
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GLOBAL CERTIFICATE IN FOOD MICROBIAL CONTROL: A PRACTICAL GUIDE

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London School of International Business (LSIB)

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05 May 2025

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