Food Safety Educational Videos

Basic Food Safety Microbiology
(1 day Short Course)
April 18, 2011 (8:00AM - 5:00PM)

Where: Seattle, WA
After training,
all attendees will receive a Certificate.

Click here
for more information

Program of Course
History of Food Microbiology
Bacteria/Yeast/Mold
Growth Factors for microorganisms
Instrinsic/Extrinsic Factors for microbial growth
water activity
pH
Temp
Oxygen
Gram Negative bacteria
Gram Positive bacteria
Details for Foodborne pathogens
E. coli O157:H7
ETEC, EPEC, EHEC, EIEC, EAEC, DAEC
Salmonella
Listeria monocytogenes
Staphylococcus aureus
Vibrio
Yersinia
Shigella
Campylobacter
Bacillus cereus
Clostridium spp.

Media preparation/Petrifilm

Detection Methods
Total microorganisms
Coliforms/E.coli
Pathogens
Rapid Methods

Control Methods
Thermal Processing to control foodborne pathogens
(Ohmic, RF, Microwave etc.)
Non-Thermal Processing
(Irradiation, High pressure, PEF)

Text book will be provided.
Coffee, Tea, (No lunch provided)

After training, all attendees will receive a certificate.

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Source from: NMSU

Making It Safe: A HACCP Food Safety Program for Small Food Processors in the Southwest
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USDA FOOD SAFETY ADVICE FOR PACKING LUNCHES
Source from:USDA

Start at the Store: Prevent Foodborne Illness
(Consumer Update) Source from: US FDA

Your Guide to Reporting Problems to FDA
Consumer Update= Souce from: US FDA

Food Safety in the Supply Chain
Source from: Reserach Channel

Basic Food Safety - Part 6: Review

Basic Food Safety - Part 5: Adulterated Food

Basic Food Safety - Part 4: Inadequate Cooking and Contamina

Basic Food Safety - Part 3: Poor Personal Hygiene

Basic Food Safety - Part 2: Holding Time and Temperatures

Basic Food Safety Course - Part 1 Introduction