Food Pathogens and Critical Control Measures – EHO CPD Training – 27 August 2026
- Virtual Classroom
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Food Pathogens and Critical Control Measures – EHO CPD Training – 27 August 2026
This training discusses the pathogenic microorganisms of concern to the food industry, including the food types often associated with each and their growth and survival conditions
Food Pathogens and Critical Control Measures
Delivery: 4 hours (half-day) / Online virtual classroom
The course will then focus on the various control strategies and methods used by food technologists to reduce microbial load as well as control pathogenic growth and survival. These include the use of various time and temperature combinations in cooking, water activity, salt concentration, acidification, using preservatives, aseptic filling processes and modified atmosphere packaging etc.
Course Outline:
- Food poisoning and food recalls
- Food pathogen legislation
- Food poisoning, spoilage, and fermentation
- Food Pathogens, their growth and survival
- Appropriate Control measures:
- Product design
- Environmental
- Processing
- Assessing risk in a food handling environment
Learning Outcomes:
- Understanding of the different pathogens of concern in food handling and processing
- Describe the regulatory limits that exist for pathogens, as well as appropriate sources of technical guidance
- Understand the range of control measures used by the food industry, and how they contribute to safe and suitable food
- Understand how to assess pathogen risk in a food handling environment
Cost: $392 (+ GST)
Times are in AEST
Enrol and purchase the course via the form below!