Current Status Not Enrolled Enroll in this kurs to get access Price €35.00 Get Started This kurs is currently closed E-Learning "Undesirable Microorganisms in Food" Welcome to e-learning: Undesirable microorganisms in food. My name is Jennifer Ziegler, I like Jenny. I will accompany you through this training.In this e-learning you will learnwhich microorganisms are undesirable in food and therefore need to be controlled during food production. We also discuss how microorganisms get into food. We treat the most important pathogens when handling food:hygiene indicatorscampylobactersalmonellaEscherichia coliListeria (L. monocytogenes)Clostridium perfringensPresumptive Bacillus cereusCoagulase-positive staphylococciImportant: Depending on the type of food, other germs are relevant. The aim of e-learning is for you to recognize the risks that arise from these germs. This helps you to better understand and implement requirements for controlling these germs in food production. Therefore, each chapter is divided into: Symptoms and case report Important characteristics of origin, growth conditions, diseases/year (DE), route of infection, high-risk foods, prevention in food production You need about 60 minutes for the e-learning. If you don't quite finish: The system remembers how far you've come. So you can interrupt the course and continue later.If you have questions, write them down or ask them directly info@praxistrainings-lms.de. If you have booked the online microbiologist training: This is how it continues after this e-learning:If you have the Online training in microbiology After you have booked this e-learning course, you will take part in an online training course. In it, we will cover the following topics: Creating microbiological test plans: work based on practical examples and templatesRaw material specifications: Implementing microbiological specifications for suppliersReading and evaluating laboratory reports using practical examplesComply with regulatory reporting requirements: food and surfaces E-Learning: Let's get started To start, click on 1. Hygiene indicators. To consolidate your knowledge, there is a short test after each chapter. At the end, you will receive a certificate for your e-learning course. Content Expand All Chapter Why are microorganisms on food? 1 Test You don't currently have access to this content Expand Why are microorganisms on food? Kapitel Content Knowledge test: Microorganisms on food Profile of hygiene indicators 1 Test Example Chapter Expand Profile of hygiene indicators Kapitel Content Knowledge test hygiene indicators Characteristics of Campylobacter 1 Test You don't currently have access to this content Expand Characteristics of Campylobacter Kapitel Content Campylobacter knowledge test Salmonella profile 1 Test You don't currently have access to this content Expand Salmonella profile Kapitel Content Salmonella knowledge test Profile of Escherichia coli 1 Test You don't currently have access to this content Expand Profile of Escherichia coli Kapitel Content Escherichia coli knowledge test Profile of Listeria (L.monocytogenes) 1 Test You don't currently have access to this content Expand Profile of Listeria (L.monocytogenes) Kapitel Content Knowledge test Listeria Characteristics of Clostridium perfringens 1 Test You don't currently have access to this content Expand Characteristics of Clostridium perfringens Kapitel Content Clostridium perfringens knowledge test Characteristics of presumptive Bacillus cereus 1 Test You don't currently have access to this content Expand Characteristics of presumptive Bacillus cereus Kapitel Content Knowledge test Bacillus cereus Characteristics of coagulase-positive staphylococci 1 Test You don't currently have access to this content Expand Characteristics of coagulase-positive staphylococci Kapitel Content Staphylococci knowledge test bibliography 1 Test You don't currently have access to this content Expand bibliography Kapitel Content final question
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