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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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 |
