Certificate Details

Food Microbiology

The course covers the main microorganisms in foods, the difference between food spoilage and food safety hazards, and the six key factors that control microbial growth. It also explains the most common foodborne pathogens, their sources, and the diseases they cause, along with sampling methods and culturing techniques for major bacteria. In addition, it covers main preservation techniques such as heating, refrigeration, and drying, and their role in controlling microorganisms in different food products.

Description: The trainee has successfully completed the food microbiology course and demonstrated a strong understanding of key concepts related to microorganisms in foods and their control. She showed the ability to distinguish between food spoilage and food safety hazards and identify major foodborne pathogens and their sources. The trainee achieved a final assessment score of 92.8%, reflecting excellent performance and comprehension of the course content.