Microbiology
Microbiology of Food Supply Chain
from
Farm to Table

Course Contact: Tel: 310-694-1544
Email: alexkashef@geosda.com
Time and location to be determined.

No prrequisite is required. The course covers hazard identification and analysis along the food supply chain from farm to table with emphasis on microbiological hazard analysis required by FDA Food Safety Modernization Act (FSMA) and Hazard Analysis and Critical Control Point (HACCP). This includes all who are to comply with the FDA FSMA seven proposed rules, all auditors, and those covered under meat and poultry, sefood and juice HACCP. In addition, those in retail and servie industries and other involved in food safety compliance and enforcement greatly benefit from the course.

Upon succesful completion of the course, participants receive a Certificate of Course Completion issued by the Professional Food Safety Professional (PFS) and Food Safety Traing Institute (FSTI).

Some of the topics covered in the course:

  • History of  Microbiology
  • History of Global Food Supply Chain
  • Biological, Chemical, Physical and Radiological Hazard Analysis
  • Microbiological Hazard Analysis
    - HACCP (Meat and Poultry, Seafood, Juice)
    - FSMA (Preventive Controls, Produce, Import, Distribution)
    - Retail and Service
  • Scientific Study of Pathogenic Microorganisms
    - Bacteria, Viruses, Fungi, Protozoa, Algae
  • Metabolism, Genetics and Chemistry of Microorganisms
  • Hurdle Technologies and Control of Microorganisms
  • Pathogenic Microorganisms, Pathology and Pathogenesis
  •  Immunology and Immunocompromised Populations
  •  Classification of  Microorganisms
  • Isolation and Identification and Evaluation of Microorganisms
    - Microscopy (light and electron) (Gram)
    - Serology and Immunoassays (ELISA)
    - Genetic and Molecular (PCR)
    - Genome Sequencing and FSMA
    - Cell Culture
  • Applied Food Safety Microbiology
    - Water, Soil and Food Microbiology
    - Agricultural Microbiology
    - Food Processing Microbiology
    - Hygienic Zoning and Environment Microbiology
  • FDA Bacteriological Analytical Manual (BAM)
  • FDA Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)
  • USDA Bacteriology, Pathology, and  Chemistry Laboratory Guidebooks
  • FDA Food Code (2015)

The Book and Manual are provided.