Aseptic Sampling and Preparation of Samples (ONLINE)

Programme Coordinator: Lulanie Swanepoel
Course Level
Implementation
Duration
4 MODULES
OVERVIEW & OBJECTIVES

Aseptic sampling and preparation of samples play an important role in ensuring that test results will be a true reflection of what is happening in food manufacturing/production environments.

It is important that anyone involved in food processing, handling, distribution, product development, and catering understand the interactions and importance of the correct sampling techniques and practices.

 

Course Objectives

Delegates will learn the basics of how to perform aseptic sampling and the preparation of samples.

OUTLINE

MODULE 1: Introduction

• Introduction

• Sampling

MODULE 2: Microbiological Refresher

• Overview of Food Microbiology

• Multiplication

• Factors affecting the Growth of Bacteria

MODULE 3: Type of Sampling

• Hand Swab

• Air plate

• Surface Swabs

• Product Sampling

• Final Product Sampling

MODULE 4: Microbiological Results

• Laboratory

• Results

• Monitoring Plan

ENTRY LEVEL REQUIREMENTS
Participants must have had exposure to food and related product manufacturing.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
  • Support Staff
  • Engineers and production staff Managers (financial, sales, marketing, purchasing)
COURSE DATES & ENROLMENT

This course is presented in a learn-at-your-own pace format via an online learner management system (LMS) and can commence at any time.

ENROL NOW

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