Food Microbiology and Controlling Microbial Hazards

  • Overview
  • Requirements & Materials

Food Microbiology and Controlling Microbial Hazards

Course Description

Microorganisms are vital to food production and can be beneficial to things like baking, brewing, and fermentation. They can also be harmful by creating spoilage or illness. In fact, pathogenic organisms are considered a major biological hazard and strictly regulated by both the United States Department of Agriculture (USDA) and the Federal Drug Administration (FDA). They are a mandatory part of every Hazard Analysis Critical Control Point (HACCP) and Food Safety Plan and must be controlled in order to produce safety, high-quality food. 

In this 5-hour self-paced, online (asynchronous) course, you’ll receive an introduction to microorganisms and their relationship with food production.  You’ll also learn the governmental requirements around microbiological contamination and how to incorporate controls into your Food Safety Plan to prevent contamination.  


Note: The course contains knowledge checks and a score of 70% or higher must be earned on each knowledge check to successfully pass the course. 

Requirements & Materials


Required (student must provide)

  • Computer and access to the internet. 

Session Details

Who Should Attend

This course is designed for food production employees, managers, supervisors, and employees responsible for overseeing and implementing food safety systems. 

Manufacturing learners attending classroom training

What You Will Learn

  • Basics of food microbiology and the major groups of concern for food production.  
  • Governmental microbial requirements from the USDA, FDA, and Georgia Department of Agriculture.  
  • Methods to identify microbial hazards and create control plans. 
  • Creation process for written microbial control procedures and an environmental monitoring program.  
  • Testing and validation processes to ensure sustained control and prevention of microbial cross-contamination through your program. 
Manufacturing professional working in plant

How You Will Benefit

  • Gain the tools needed to identify and create controls for microorganisms.  
  • Understand compliance and regulatory requirements from the FDA, USDA, and Georgia Department of Agriculture. 
  • Learn tips and tricks for implementation and long-term management of a program. 
  • Identify pathogens/spoilage organisms and how to reduce, prevent, and eliminate them via your food safety plans and preventive controls. 
  • Increase your ability to satisfy third-party auditing standards and customer expectations. 
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We enable employers to provide specialized, on-location training on their own timetables. Our world-renowned experts can create unique content that meets your employees' specific needs. We also have the ability to deliver courses via web conferencing or on-demand online videos. For 15 or more students, it is more cost-effective for us to come to you.

  • Save Money
  • Flexible Schedule
  • Group Training
  • Customize Content
  • On-Site Training
  • Earn a Certificate
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