Current Status
Price
Get Started
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.
Here you'll learn how germs get into food and which ones can make us sick. You'll also learn how to prevent their transmission and multiplication.
Short profiles and examples show you what matters in everyday work. Important: Depending on the type of food, other germs are relevant.
These topics await you:
- Hygiene indicators: What do germ counts tell us?
- campylobacter
- salmonella
- Escherichia coli, especially STEC/EHEC
- Listeria (Listeria monocytogenes)
- Clostridium perfringens
- Bacteria of the Bacillus cereus group („presumptive B. cereus“)
- Coagulase-positive staphylococci, especially Staphylococcus aureus
Another chapter briefly introduces you to Noroviruses, hepatitis A and hepatitis E viruses, Yersinia and Clostridium botulinum before.
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
My recommended links for food warnings and disease outbreaks – feel free to copy and save them:
- FoodWarning.deWarnings and recalls in Germany.
- RASFF WindowReports of unsafe food products in Europe, including at border controls.
- RASFF consumer portalRecalls and public warnings in Europe.
- RKI – Foodborne outbreaksInformation and reports on outbreaks in Germany.
- CDC – Current Foodborne OutbreaksRecent foodborne outbreaks in the USA.
- Food Safety NewsNews about food safety and outbreaks worldwide; not a government website.
- BfR – Foodborne InfectionsKnowledge about risks and protection against foodborne illnesses.
- FDA – „Bad Bug Book“: Knowledge about pathogens and natural toxins in food; 2012 edition.
- RASFF, ECDC, CDC, WHO, Food Safety News and the „Bad Bug Book“ are in English.
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 Once you have booked, you will participate in an online training course after this e-learning module. In it, we will cover topics such as:
- Creating microbiological test plans: work based on practical examples and templates
- Raw material specifications: Implementing microbiological specifications for suppliers
- Reading and evaluating laboratory reports using practical examples
- Comply with regulatory reporting requirements: food and surfaces
- Questions from your company
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.
