E-Learning Undesirable Microorganisms in Food

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€35.00

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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 indicators
campylobacter
salmonella
Escherichia coli
Listeria (L. monocytogenes)
Clostridium perfringens
Presumptive Bacillus cereus
Coagulase-positive staphylococci

Important: 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 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

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.