Food Microbiology - Techniques & Analysis
QMS Audits Food Microbiology Techniques and Analysis course gives Quality Assurance and Production Professionals a detailed understanding of how different microbes affect food, their growth factors and how to control them.
QMS Audits Training Pty Ltd is a Registered Training Organisation (RTO No. 45344).
We keep it real. We have designed all of our courses to enable you to ask specific questions about your business.
Please call us if you need any help on 1300 404 505 from 8am until 8pm Monday to Friday or email us at email@example.com
Terms & Conditions of 30% off Sale
This sale offer is valid between 1 June 2021 and 30 June 2021. This sale entitles recipients to a 30% discount on QMS Audits public training courses. Promo code "SALE21" must be entered at checkout to be eligible for this sale. This sale does not apply to any courses already completed, booked or in progress. This 30% off sale offer is not valid in conjunction with any other offer. Training must be booked and paid for by 30 June 2021 and completed by 30 September 2021.
If you have any questions or require an invoice to pay via EFT for our HACCP Training, Freshcare Training or HARPS courses , please call us on 1300 404 505 from 8am until 8pm Monday to Friday or email us at firstname.lastname@example.org
Why QMS Audits Training?
At QMS Audits, we are the largest independent provider of HACCP and Freshcare Training in Australia. We are passionate about ensuring everybody who attends our training learns how to do things. If you do our 2 day online HACCP course we want you to able to write up a HACCP Plan. If you do our Internal Auditor Training, we want you to be able to conduct a detailed Internal audit and to be able to understand audit trails.
With all types of HACCP, Internal Auditor and Freshcare training – you have to get the technical part right. You need to learn the key parts, so you can feel comfortable and prepared during an audit. But adult learning needs to be fun – otherwise you will fall asleep. We also believe that it doesn’t have to be filled with acronyms and jargon. So, instead we fill it with lots of examples taken from day-to-day life, anecdotes from clients and audits and try to make it fun and interactive. We have gone out of our way to ensure our online training courses, which are delivered as Virtual Classrooms, using Zoom, are very human and very interactive.
We had more than 100% growth in our training last year. More and more we see past students send other staff to our training – so we must be doing something right. We keep it simple and straight forward and hopefully a little bit funny (just occasionally).
Training Class Sizes Capped at 10 people
All our training courses, are purposely capped at 10 people. Everyone has an opportunity to ask specific questions about their food business and their HACCP plan.
Whenever possible our examples are based on information supplied by class members. Why would you use examples from a fictitious factory, when class members can tell you exactly how they managed an issue with their HACCP Plan or quality management system. Whenever we can, we use examples from the class or from our own experiences conducting food safety audits, HACCP Audits, managing food businesses or preparing clients for SQF, BRC and HACCP Certification audits.
What is HACCP?
HACCP is a gateway system for food safety. If you can get your head around the fact that a pedestrian gate will probably only stop the dog from getting out, while a castle should stop an entire army, then you can probably get your head around HACCP.
HACCP is about identifying potential food safety and quality hazards and then deciding what type of gate you need to put in place – do I need a pedestrian gate or a castle with a moat, draw bridge, thick walls and guards with bow and arrows.We think a pedestrian gate controls for low risk hazards and is a Control Point (CP), while the Castle gate acts a Critical Control Point (CCP). If the guy controlling the drawbridge is only letting the pretty girls through – then maybe he is acting more like a Quality Control Point (QCP) and letting this pass through based on their quality!
We will teach you how to identify and analyse food safety hazards, what some of the regulations are and how to control them. Then we will teach you how to write up a HACCP Plan – we give you HACCP templates to give you a head start and you will get to write some of your HACCP Plan up in the class. We drive healthy class discussion to keep you awake and to keep it relevant.
What is Food Microbiology Training?
QMS Audits Food Microbiology – Techniques and Analysis Course has been designed to give Quality Assurance and Production professionals a detailed understanding of microbes affecting our food, how they grow and how to test for and analyse the results.
Main areas in the course:
- Food borne disease – Bacteria, Viruses, Moulds and Fungi and Protozoa
- Growth requirements, Environmental conditions and control of food microbes
- Factors of food spoilage
- Processes to control food microbes
- Environmental monitoring, including using a home kit to grow your own bacteria
- Interpreting test reports
- ATP and protein swabbing
- How to set up a proficiency testing program (requirement of SQF)
Practical Advice For All Audits
At QMS Audits – we do lots of HACCP Training, HACCP Audits and help our clients to write concise HACCP Plans and well structured, simple GFSI quality manuals, such as SQF and BRC. As QA consultants we work with all of the Certification Bodies, not just one. Our advice comes from working with a range of auditors from different certification bodies, including SAI Global, SGS, Aus-Qual and Merieux Nutrisciences and small to large businesses, so you know you will be covered during any audit. Basically we know what works and what doesn’t. We know exactly what the auditors want to see.