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Food Safety Microbiological Coursework

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Food Safety Education

Food Microbiology -- An Introduction for Food Safety Educators

This manual was designed to provide information about basic food microbiology and sanitation practices as they relate to food safety in the food processing and retail food environments. It was adapted from the FDA course titled Food Microbiological Control that was prepared in 1998. After reading the contents of this manual, food safety educators will be able to identify potential foodborne hazards and evaluate the adequacy of and discuss the proper control methods for hazards commonly associated with food.

If you have questions, contact Dr. Angela Fraser. Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

© 2012 Department of Food, Nutrition, and Packaging Science
Clemson University
web site design by CrossComm

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Food Microbiology

Graduate Studies Office Food Microbiology MSc

Course Title: Food Microbiology

College: Science, Engineering and Food Science

Duration: 1 year Full-time

Teaching Mode: Full-time

Costs: 2017/2018 Irish/EU €6,750

2017 Entry Requirements: To apply for this course you will have an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum of 2.2, or equivalent. Candidates with equivalent academic qualifications may be accepted subject to the approval of the College. The number of places is limited and selection will be made on the basis of your performance in your primary degree or interview.

Closing Date: See details in application procedure section below

Next Intake: 11th September 2017

Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. These are growing areas in all global economies. UCC Microbiology has established a global reputation in food microbiology, based on its research profile and the impact of its graduates in the food industry.

This course covers the breadth of classical and modern food microbiology, including food safety and spoilage; food fermentation; food biotechnology; hygienic production of food; the impact of diet on health; the molecular mechanisms of infectious microbes and the role of the gut microbiota in human health. Students may also wish to take advantage of the limited number of optional industry placements which are available on this course for the research dissertation.

The MSc in Food Microbiology is a structured one-year full-time course which includes a six-month lab-based research dissertation. The aim of this course is to educate you to an MSc level in food microbiology, emphasising areas in which UCC engages actively in research, e.g. food biotechnology, food fermentations, food safety, food for health.

The course will give you the knowledge and skills to contribute to Irish and international food industries. Modules will be chosen with the approval of the Programme Board depending on your background.

After completing this course you will have:

  • advanced theoretical education and practical training in the area of food microbiology
  • greater knowledge and understanding of current issues in food microbiology
  • laboratory research practice in food microbiology
  • knowledge from different aspects of food microbiology and formulation of appropriate judgements on scientific research
  • ability to survey scientific literature at a professional level
  • knowledge, understanding and problem-solving skills to address practical issues in the food industry and work there at management level.

Further details on the content and modules are available on the Postgraduate College Calendar

If you are applying with Qualifications obtained outside Ireland and you wish to verify if you meet the minimum academic and English language requirements for this programme please click here to view the grades comparison table by country and for details of recognised English language tests.

Application for this programme is on-line at Places on this programme are offered in rounds. The closing dates for each round can be found here. For full details of the application procedure click How to Apply .

All required documentation must be either uploaded to your online application or sent in hard copy to The Postgraduate Applications Centre, 1, Courthouse Square, Galway.

Lectures and workshops are conducted between 9am and 6pm (Monday to Friday). Up to 138 lecture hours with approximately 70 additional directed study/reading hours can be expected. There are 38 hours of laboratory practicals/workshops, which may be carried out as half-day or full-day workshops. Students also complete a six-month lab-based research dissertation on a topic in the area of food microbiology, performed under the supervision of a member of staff and in some cases co-supervised by collaborating research centres. The project aims to enhance your laboratory skills and critical abilities in identifying, analysing and solving problems in scientific research and to develop your skills in communicating your results.

The course uses a variety of assessment methods. Most modules are assessed by in-term continuous assessment and/or end-of-year examinations. In-term exams can be either multiple choice type questions (MCQs) or written papers (normally 1.5h duration). Most modules include assignments, dissertation and reports as part of the assessment methodology. Modules that contain workshop/practical components are also assessed using written reports/assignments. The laboratory research project is assessed by a combination of laboratory performance, written report and oral presentation. The research project (MB6007) is written up in the form of a dissertation and approved by an external examiner.

Each lecturer teaches in his or her area of research specialisation. Students on this course also benefit from the input of a variety of invited lecturers from the Irish food industries and regulatory authority.

Professor Gerald Fitzgerald. Chair Food Microbiology

Dr David Clarke. Bacteria-host Interactions

Professor Colin Hill. Chair Microbial Food Safety

Dr John Morrissey. Biotechnology, Fungal Biology

Dr Niall O’Leary. Environmental & Marine Biotechnology

Professor Paul O’Toole. Chair of Microbial Genomics

Professor Douwe van Sinderen. Molecular Microbiology

Dr Joseph Bogue. (Department of Food Business and Development) Food Marketing

Professor Alan Kelly. (School of Food and Nutritional Sciences and Dean of Graduate Studies) Processing and Preservation of Food, and Dairy Products.

Food Safety Microbiology Short Course

FoodHACCP Certified
Food Safety Micro. Course

23th - 2 day Short Course - OPEN
July 6-7, Chicago, IL

22th - 1 day Short Course - Completed
Nov. 14, 2016 (Las Vegas, NV)
21th - 2 day Short Course - Completed
May 10-11, 2016 (Chicago, IL)
20th- 2 day Short course - Completed
January 28-29, 2016 (Las Vegas, NV)
19th- 1 day Short course - Completed
November 9, 2015 (San Francisco, CA)
18th- 2 day Short course - Completed
August 27-28, 2015 (Las Vegas, NV)
17th- 2 day Short course - Completed
May 21-22, 2015 (Hermosa Beach, LA, CA)
16th- 2day Short course - Completed
Feb. 5-6, 2015 (Seattle, WA)
15th- 1day Short course - Completed
January 25, 2015 (Chicago, IL)
14th- 2days Short course - Completed
March 20-21, 2014 (LA, CA)
13th- 1day Short course - Completed
December 30, 2013 (Seattle WA)
12th- 1day Short course - Completed
November 4, 2013 (Las Vegas, NV)
11th- 2days Short course - Completed
June 20-21, 2013 (Guam)
10th- 2days Short course - Completed
Jan 31- Feb. 1, 2013 (Seattle WA)
9th- 1day Short course - Completed
November 12 2012(Chicago IL)
8th- 2days Short course - Completed
August 9-10 2012 (Las Vegas, NV)
7th- 2days Short course - Completed
Feb. 2-3, 2012 (Seattle WA)
6th- 1day Short course - Completed
November 7 2011 (Chicago IL)
5th- 2days Short course - Completed
July 19-20, 2011 (Las Vegas, NV)
4th- 1day Short course - Completed
April 18, 2011 (Seattle WA)
3rd- 1day Short course - Completed
Feb. 4, 2011 (Las Vegas, NV)
2nd- 1day Short course - Completed
December 21, 2010 (Las Vegas, NV)
1st- 1day Short course - Completed
November 1 2010 (LA, CA)

Food Safety Microbiology Short Course
Food Microbiology Training Since 2010

FoodHACCP Certified Food Micro Course
Testimonials from Attendees

Instructor has outstanding knowledge of subject and does a great job
presenting. I highly recommend this course. I was impressed with the
amount of topics instructor was able to cover. Instructor presented
the course material in a concise easy to understand manner.
James - The Hershey Company
Very interesting information presented well. I learned a lot. I would
recommned this seminar to others
Robert- POM Wonderful
A great Course that covers the most pertinent points of food
microbiology as applied to food safety. Lots of real life examples are
used to back up the information and opinions provided. The
instructor does an Excellent job of highlighting the most important
Kendon - Waters Corperation
Instructor took his time to make sure everybody understand, he also
used real life senarios to help present the course. Very interesting
Dawn - Hilmar Cheese Company
I found this is a great course and a wealth of knowledge. It is a very
informative and many interesting topics are covered.
Bick - Avure technologies Inc.

Instrcutor was incredibly knowledgeable and clear in his lectures.
Information was very detailed. Overall, this class was very informative
and well structured.
Eric - Red Robin
Very Interesting and learned so much about the pathogen and food
microbiology. It also helped cleared out some questions. Instructor is
very knowledgeable.
Teresa - JFC International Inc.
Impossible to cover so many territory in 8 hours. However, this
seminar was Excellent.
John - StonePoint
Great class and Great Presentation
Kelli - Costco
Good attention. Narrowed on topics that were helpful in
understanding issues.
-Annie - Costco
I enjoyed the class. Lot to cover
- Lawrence - Food Protection services
Excellent Presentation. Instructor is an excellent presenter, both
with material and presentation. Unlike other presenters, Instrocutor
took his time to make sure everyone understand the complicate
concepts. I would recommend this course for anyone who works in
the food industries from harvesting to producers to food preparers.
- Carol - Babcock Lab.
Instructor did a great job covering a large amount of information in a
short amount of time.
-John- Ocean Spray
I thought the overall class was Extremely informative and the
presentation was easy to follow.
- Kate- Ocean Spray
Passionate. Concise. Well Educated
-Tony - Hitching Post Products.
A lot of relevant information presented. Instructor clearly knows the
materials and delivers well.
-Derek - Crestone Group Baking Company
Excellent Course. Instructor is very knowledgable. Well Prepared
and makes the class interesting.
- Mavra Marti - Kerry Inc.
Good Summary of Lots of materials in short period time. Good
examples and visualization of pathogens and process.
- Michael - Food Protection Services.
Materials are helpful and several parts I will be able to use. Class is
excellent for microbiology concept.
- Frank - Frank O'Sullivan Consult
Excellent Presentation, very informative. Instructor is very
knowlegable of the Topic.
- George - Basic Food Flavors
Thank you. Nice Class, Lots of information for 1 day course.
Enthusiasm is great.
- Tina - T.Price & Associates
This is excellent course for People without a background of
microbiology. Excellent Information. Good Answers for Questions
- Fernando - Basic Food Flavors
Very good review, Increased my information for Microbiology related
to Food Safety/Quality
- Fred - Outwest Meat Co.
Instructor is obviously very knowledgable in his field,
Great Job
- Nicole - TARGET
Instructor was great it is well organized and very informative
- Nolberto - MICHELSON LAB.
There was a lot of information covered very imformative
- Monique - TACO BELL
It was an excellent class
Instructor is well educated on food microbiology
- Amanda - PRIMUS LABS
The class was a great experience and provided so much good
- Joel - US Marine Corps.
A great class, I will recommend to others
- Antonio - MIZKAN
I learned a lot of new things
Excellent Seminar, very useful information
- Jose - PERRICONE JUICES and more.

More than 400 attendees successfully finished Food Safety Microbiology Training
through FoodHACCP. All attendees received "Food Safety Microbiology certificate".

Program of Course
First day of training (8:30AM - 5:00PM)
Second day of training (8:30AM - 2:00PM)

History of Food Microbiology
Bacteria/Yeast/Mold/ Virus
Growth Factors for microorganisms
Instrinsic/Extrinsic Factors for microbial growth
water activity/pH//Temp/Oxygen

Gram Negative bacteria
Coliforms/Fecal Coliforms
Gram Positive bacteria
Spore forming bacteria
Lactic acid bacteria

Importance of Spore forming bacteria in food
Clostridium/Bacillus spores

Details for Foodborne pathogens
Pathogenesis and importance of
STEC and E. coli O157:H7
Salmonella/Listeria monocytogenes/Staphylococcus aureus
Bacillus cereus/Clostridium spp./Alicyclobacillus

Media preparation/Petrifilm
Detection Methods
FDA BAM methods
Rapid Detection Methods
DNA Based methods
Immunoassay Based methods
Total microorganisms
Foodborne Pathogens

Control Methods
High pressure
Superheated steam
Antimicrobial gas
Natural Antimicroibial
and more.

Hurdle Technology to control pathogens
Text book will be provided.
Coffee, Tea, (No lunch provided)

Previous Food Safety Microbiology Short Course Attendees from

Sun Pacific
Reichel Foods, Inc.
Annies, Inc.
Nestle Purina Pet Care
Hershey Company
Manna Foods, llc
NSF Surefish
Lallemand Specialties
Proliant Dairy Ingredients
Panda Restaurant Group, Inc.
Michelson Laboratories Inc.
Universidad del Esta
DPI Specialty Foods
Safeway Inc.
Roka Bioscience
Baugher Ranch Organics
POM Wonderful
SAGE Food Safety Consultants, LLC
Tampico Spice Co. Inc.
Babcock Laboratories, Inc.
Trident Seafoods
The Morning Star Packing Company
Firestone Pacific Foods
StonePoint Global Brands
Waters Corporation
Freshwater Fish Marketing Corporation
United Sugars Corporation
Penn Dutch Food Center
Paramount Farms LLC
Panda Restaurant Group, Inc.
Ocean Spray
360 Food Safety
The Wendy's Company
Trident Seafoods Co.
Hilmar Cheese Company
Babcock Laboratories, Inc.
Sanitation Specialists
QFC - Commissary
United Sugars
Red Robin Gourmet Burgers
POM Wonderful
Tampico Spice Co. Inc.
SK Food Group
Madigan Healthcare system
Moroni Feed Company
manna foods, llc
Nippon Trends Food Service,INC.
Kentucky Food Safety Consulting
bioventure centre pte ltd
Avure Technologies Inc
Panda Restaurant Group, Inc.
Food Protection Services
Tampico Spice Co. Inc.
Sanitation Specialists
Crestone Group Baking Company
US Army
Curt Maberry Farm, inc.
Rain Crow Ranch - American Grass Fed Beef
Tanner's Fresh Fish Processing
Diana Food USA
Griffith Laboratories
Amy's Kitchen
Tetracore, Inc.
Peeled Snacks
Trident Seafoods
Ocean Spray
Costco Wholesale
JFC International Inc.
Tuskegee University
Pizza Hut, Inc. / YUM! Brands
Indiana Packers Corporation
Sealed Air
Neogen Corporation
Kraft Foods
Mars Chocolate
Indiana Packers Corporation
Life Technologies
Leprino Foods
University of Surrey
Micro Imaging technology, Inc
Tate and Lyle
BD Medical Products Pte Ltd
Sargento Foods
EnviroLogix Inc.
Regal Springs Trading
Bell Flavors & Fragrances, Inc.
Baptista's Bakery, Inc.
Greater Chicago Food Depository
Addiction Foods Ltd.
Regal Springs Trading
Donlevy Laboratories
Nellson Nutraceuticals
Isola Imports, Inc.
Regal Springs Trading
Donlevy Laboratories
Sokol & Company
NEC Soft, Ltd.

and more and more..

Registration for Food Safety Microbiology
July 6-7, 2017,Chicago, IL

Registration fee $540
Online Registration (Credit card)

Email or FAX registration (Company Check)

After registration, we will send a confirmation email
with training location information

Management of Microbiological Hazards in Foods - Vlag Graduate School

Management of Microbiological Hazards in Foods Background

The seventeenth edition of the international advanced course on Management of Microbiological Hazards in Foods addresses both success stories in food safety and problems remaining to be dealt with as, indeed, foodborne illnesses are a continuing problem worldwide food industry, including primary production, manufacturers, retailers and food service. The roles of different stakeholders, how food safety assurance can be achieved, which problems are to be prevented and in particular what knowledge is essential in managing the production of safe foods will be prominent topics in this course.

Target group

Anyone working or studying in/for a role in academia, industry or government associated to food safety management who wishes to update their knowledge and interact with key experts willing to share their experience. Participants may be graduates in (Food) Microbiology, Food Technology, Food Science, Food Chemistry, Veterinary Sciences or Medicine, as well as in related areas of science or with equivalent expertise.

Course aim

The aim of this course is to further improve the knowledge of course participants regarding the management of micro-organisms that may compromise the safety of foods. With this knowledge they will be better prepared for functions such as food quality and safety assurance, risk management and public health protection.

Course design

The course programme combines lectures, group work on case studies and plenary discussions. The lectures will be given by first-hand experts from academia, industry and government. Background material will be provided during the course for further reading and reference material. Course participants are encouraged to prepare for the life event using distance learning material developed at Wageningen University that can be accessed via internet. Two of the distance learning modules, i.e. food preservation and HACCP, are of particular relevance and successful completion of these modules before the actual course will help participants in the course work. Access instructions are given upon final registration.

Programme topics
  • Foodborne hazards to consumer safety
  • Food safety in international trade
  • Risk Analysis: Risk Management, Risk Assessment, Risk Communication
  • Good Hygienic Practices
  • Hazard Analysis Critical Control Point
  • Hygienic design & engineering
  • Microbiological Criteria
  • Risk based food safety metrics
  • Sampling and Monitoring
  • Issue and incident management
  • Risk communication in practice
Social programme

On Monday and Thursday evening a course dinner is organised.

Course coordinators
  • Prof. Han Joosten and Dr. Martine W. Reij, European Chair in Food Safety Microbiology *

*The European Chair in Food Safety Microbiology is located at the Laboratory of Food Microbiology of Wageningen University. The chair is sponsored by five international food companies: DSM Food Specialties, Groupe Danone, Mondelez, Nestlé, and Unilever. The aim of the chair is to support the education of graduates and post-graduates for food safety management jobs in industry, government, and other relevant organisations.

Other faculty
  • Prof M.H. Zwietering, Wageningen University & Research
  • Mrs Hui Zhang, Dr Leon Gorris, Unilever Research
  • Dr J. Houbraken, CBS-KNAW Fungal Biodiversity Centre
  • Dr X. Di, Nestlé Corporate Quality Management
  • Dr D. Powell, former professor of food safety and publisher of
  • Dr S. Rutjens, National Institute for Public Health and the Environment (RIVM)
  • other speakers to be confirmed
Date & duration

The course is scheduled for 6 - 10 March 2017.

Study load

The life event and the two distance learning modules advised as preparatory work, require about 4,5 and 5,5 days respectively. For university students: the study load of this course is 1.4 ECTS credits and successful completion of the two distance learning modules equates to 1.6 ECTS.

The course language will be English.

Contact information

For more information please contact:
The Graduate School VLAG
Mrs. Ingeborg van Leeuwen-Bol

Location & accommodation

The course venue is the Conference Centre Hof van Wageningen. On Friday morning 10 March the lectures will be given at Wageningen University & Research.

The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit:

A number of hotel rooms have been block booked at the Hof van Wageningen for course participants, but only until 30 January 2017. Accommodation costs are € 75 (single room) or € 92 (twin room (also for single use); bed & breakfast, excluding tax) per night. Hotel reservation is handled by Hof van Wageningen. Participants have to book their own hotel room by sending an email to: Please mention booking code MMHF17.

To register please complete the electronic reply form .

The number of participants to the course is limited to 35. The final registration date is 30 January 2017.

Applicants will be informed of acceptance of their registration within two weeks of the final registration date. They will then receive instructions for payment, a letter of acceptance to apply for a visa (if applicable), and further course details.

The course fee includes printed materials, access to distance learning materials, coffee/tea during breaks, lunches and two dinners (Monday and Thursday) but does not cover accommodation.

VLAG/WU PhD candidates

International Distance Learning Programme on Food Safety Management

International Distance Learning Programme on Food Safety Management

The European Chair in Food Safety Microbiology has established a distance learning programme on some of the most important aspects of Food Safety Management. Through this programme, the Chair aims to strengthen the expertise and knowledge in food safety management of students and professionals around the world.

This programme is offered by the European Chair in Food Safety Microbiology. Laboratory for Food Microbiology at Wageningen University.

The e-learning courses in this programme are currently blended in the curriculum of the MSc in Food Safety, MSc food technology, and MSc Biotechnology at the Wageningen University. However, individual external players and organisations providing academic or professional training globally may want to take benefit of this unique resource.

Each course has a final test; after conducting this test with sufficient results, a Certificate of Participation will be issued.

Why this programme

Agri-food products are marketed over an ever-wider area and as a result the reliance on robust management systems that assure the safe and hygienic production of food in the international as well as national context has increased considerably. The operation of such management systems in the course of food product development and production by agri-food companies requires skilled personnel with up-to-date knowledge of hazards possibly associated to food, hygiene in food production, food safety management systems, preservation approaches and monitoring methods. Appropriate skills are also required for staff or competent authorities overseeing the implementation of systems for food safety assurance systems in their country and for academics teaching future generations of food safety professionals in the private or public sectors.

The information on food safety management systems and other aspects of food safety assurance in this distance learning programme are largely based on internationally accepted principles and guidelines established by intergovernmental authorities (such as those of Codex Alimentarius), that are subscribed to many competent authorities in the world and also keep to best practices established in the wider food industry. The programme focuses on the management of microbiological hazards, though physical and chemical hazards are considered where appropriate.

The courses in this program are meant to provide good awareness of the concepts and terminology underlying specific aspects of food safety management. They are more for the generalist than for the specialist. They can be used as part of continuous professional development, e.g. in combination with more specialized courses and, importantly, offer self-learning opportunities.

The Food Safety Management programme consists of the following e-learning courses:

The courses have a final test; upon successful completion of the final test a Certificate of Participation will be issued.

For whom is this programme?

The programme is intended for students and professionals at BSc or MSc level in Food Safety, Food Science or Food Technology or for those with more specialised science skills such as food microbiology or toxicology that are interested in strengthening their general knowledge in food safety management. It is relevant for people directly involved in food production, manufacturing and food service, but also for academia, government staff and researchers.

Relevance for target groups and level of skills and time required per course

Click image left to view.

Distance learning offers you a flexible learning solution allowing you to learn at a time, pace and place that suits you at best. The time needed to work through a single course varies from 16 tot 30 hours but this largely depends on your background and experience.

The courses contain theory, cases and closed questions. After answering a question, feedback will be provided and you may study and trial all questions as often as you like. The courses have a final test; upon successful completion of the final test a certificate of participation will be issued.

The complete programme of six courses is available after registration for a period of three months. In that period, the courses are on-line and accessible all day, every day of the week. The courses are "stand-alone", allowing each course to be followed independently.

Please note that course participants do not have interaction with other students nor with teachers. There is no access to the University staff for consultation on course content or assignments. Should there be any issues with the online availability of courses, IT support will only be given during office hours In The Netherlands.

This programme is open to partnerships with organizations that are interested to blend these courses into their own education or training courses and to coordinators of training within particular organisations. Such partnerships need to be formally applied for. When approved, they may be able to issue their own certificates to successful participants of their courses.

Course fees

The distance learning programme is made available on a not-for-profit basis to individuals and partnering organisations.

The course fee for an individual to get access to the complete distance learning programme for a period of 3 months is 135 Euros per participant. This modest fee is intended to open up the distance learning material for many relevant audiences around the world and as such to promote the wider dissemination of best practices and globally established principles in food safety management. The participant may also choose to order single courses.

You can register by creating a new account. You will then be able to fill in the form for the email based self-registration. Subsequently you will get instructions via email on how to complete your registration.

After receiving your account confirmation you can choose to pay for the courses via:

  • PayPal (with your PayPal account or credit card)
    When paying via PayPal you will get access to the courses within a couple of minutes.
  • Transfer the fee through your local bank
    When paying by bank transfer it can take a couple of weeks.

Partnering organisations and training and learning coordinators of interested organisations may wish to consider group enrollment. Groups of at least 16 participants may benefit from a reduced subscription rate. This is decided on case-by-case basis by the European Chair.

Universities and other training providers and governmental organisations and companies are welcome to contact us for collaboration.

IT requirements

If you wish to apply for this distance-learning programme, please make sure that you / the course participants, have:

  • Access to computer and internet
  • An e-mail address
  • Basic skills in Excel (for the courses “Preservation” and “Sampling and Monitoring courses” only)

For the course content to be displayed correctly, the participants’ computers need to meet the following criteria:

  • Browser: Internet Explorer 4.0 or higher; the browser must be JavaScript-enabled
  • Screen size: at least 800 x 600 pixels
  • Colour: The colour setting should be at least 64.536 colours (16-bit)

Please note that some case studies, which are developed with flash, do not work on mobile devices.

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