Follow along in these guided self paced eLearning modules curated by industry experts and professionals in food safety.
Explore the world of microorganisms in the food industry and how microorganisms play a role in food production and manufacturing. Microbes such as bacteria, molds, and yeasts are utilized for foods production.
This course provides the basics behind food safety control systems to the extent that trainees will be able to recognize and help ameliorate food safety hazards throughout the entire production process.
This course is designed to illustrate the critical role environmental monitoring and sampling plans play in food and beverage processing. Content in this course is curated for those who are responsible for designing, updating, and implementing the elements of an environmental monitoring program in their facility or company.
Cronobacter sakazakii is a pathogenic bacterium associated with a variety of foods, most notably dried or powdered foods, or environments. This course is designed to provide basic information about Cronobacter and the many factors that are necessary to control Cronobacter in foods or food plants.
This course provides introductory information related to the fermentation of food. The covered topics include the historical context, scientific principles, major types of food fermentation processes and associated microorganisms, categorization of fermented foods, as well as troubleshooting methods and effective solutions.