COMING SOON! – Introduction to Food Microbiology (for non-Microbiologists) Course
Course Prerequisite(s)
- Please note that this course has the following prerequisites which must be completed before it can be accessed
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Introduction to HACCP Course
Course Content
Module 1: Demonstrate Knowledge of the Concept of Micro-Organisms in a Food Handling Environment.
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Lesson 1: Learning Outcomes.
04:22 -
Lesson 2: Classification of Food Based on Perishability.
05:47 -
Lesson 3: History of Food Microbiology.
11:22 -
Lesson 4: The Places in Which Micro-Organisms Exist in Nature.
06:19 -
Lesson 5: The Advantages and Disadvantages of Micro-Organisms are Identified.
03:47 -
Lesson 6: The Main Structural Parts of Micro-Organisms & Their Functions.
43:21 -
Knowledge Test 1 of Module 1
Module 2: Demonstrate Knowledge of the Growth and Reproduction of Micro-Organisms in a Food Handling Environment.
Module 3: Identify Good Manufacturing Practices to Control Microbiological Contamination During Food Handling.
Module 4: Indicator Organisms.
Module 5: Sampling Techniques.
Module 6: The Microbiology of Food Preservation.
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