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Gain an understanding of microbiology with a food focus. This course provides the necessary skills to interpret food and water laboratory reports, and to make informed decisions based on those results. The emphasis is on practical ways to gain more from testing and how those results can be used to demonstrate that food is safe.

Who Should Attend?

This Course is ideal for personnel who need a basic introduction to microbiology to enable them to gain a better understanding of food borne pathogens and their impact on food safety.


Course Structure


Upon successful completion of this course, participants will have an understanding of microorganisms and how to identify them; pathogens and the potential risks associated with particular foods and processes; microbiological standards and how to test for microbes in food, including sampling techniques and reading of laboratory reports; appreciate the differences between food poisoning and food spoilage, and identify potential hazards in food handling, storage, service and display.
Topics covered include:
  • Classification of micro-organisms, their characteristics and sources
  • Types of foods and food processes and what pathogens are likely to occur
  • Examples of food borne outbreaks
  • Microbial sampling and test methods Interpretation of microbial test results
  • Microbial standards and criteria.
All participants receive a Certificate of Attendance.