Customized Microbiology and Mycology Courses (applied to your product and with an emphasis on prevention of spoilage and food safety)
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Basic Food and Beverage Microbiology -
This course is designed to give theory and hands-on experience to plant and contract manufacturing microbiologists. Emphasis will be placed on microorganisms of significance to the food or beverage manufacturing environment. |
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Basic Food and Beverage Mycology – This basic mycology course is designed to give fungal identification skills to the genus level to plant and contract manufacturing microbiologists. Emphasis will be placed on microorganisms of significance to the food or beverage manufacturing environment. |
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Intermediate Food and Beverage Mycology – This intermediate course is designed to give fungal identification skills to corporate, plant and contract manufacturing microbiologists. Emphasis will be placed on microorganisms of significance to the food or beverage manufacturing environment. |
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Basic Laboratory techniques – This course is designed to give theory and hands-on experience to plant and contract manufacturing microbiologists. Emphasis will be placed on basic laboratory techniques and Good Laboratory Practices (GLP). |
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Other Training Courses (usually offered on-site):
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HACCP Manager Certification Course (providing NSF International certification) – HACCP certification for food managers. To find more about NSF International click here. |
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HACCP for the Food Service Industry (National Restaurant Association Educational Foundation (NRAEF) ) -
This is a HACCP course for the foodservice industry. It does not provide any certification. |
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SERVSAFE® Course (providing the National Restaurant Association Educational Foundation (NRAEF) certification) - This course is a comprehensive food safety course for food managers and workers. To find more about NRAEF click here. |
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Juice HACCP (FDA/CFSAN) - HACCP course for juice processors using the training curriculum of the National Center for Food Safety and Technology (NCFST). |
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Good Manufacturing Practices (GMPs) – These are important practices for the manufacturing of safe and wholesome foods. |
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Good Sanitation Practices (GSPs) and Handling Chemicals Safely and MSDS Training |
