Course Duration: 6 Hrs. (Online) water microbiology test
COURSE INSTRUCTIONS
- Classroom Access: The classroom link will be shared with your registered email address after successful completion of the fee payment.
- Program Duration: 6 Hours
- Course Access: Lifetime Access
- Learning Requirements: Participants are required to complete all chapters/modules and the final assessment.
- Training Materials: Training materials will be provided to all participants.
- Certification: Upon successful completion of the program and final assessment, participants will receive a Professional Skills Certification aligned with International Standards.
Program Structure
- All professionals must complete each module sequentially
- A final assessment must be completed after finishing all modules
- Examination Deadline: Within 1 month from the date of enrollment
- All course materials are downloadable directly from the LMS portal
Certification
Upon successful completion of the program and final assessment, participants will receive: “Professional Skills Certification Aligned with International Standards”
- The certificate will be available for download directly from the portal after examination completion
- Certification validates industry-relevant knowledge and professional competency
Course Overview: This course is designed to provide participants with a comprehensive understanding of industrial water microbiology techniques based on ISO standards. Participants will gain practical knowledge and skills necessary to assess and manage microbiological risks in food production processes, ensuring compliance with international standards.
Duration: 6 Hrs. (Virtual /Online)
Target Audience:
- Microbiologists
- Quality assurance professionals
- Food safety managers
- Production supervisors
- Regulatory affairs personnel
- Professionals involved in food and water processing and manufacturing
Course Modules:
Introduction to Water Microbiology and ISO Standards
- Overview of waterborne microorganisms
- Introduction to relevant ISO standards (e.g., ISO 17025, ISO 22000)
Microbial Hazards in Water
- Identification and classification of microbial hazards
- Risk assessment and management in food production and water processing
Sampling Techniques According to ISO Guidelines
- Proper sampling methods
- Statistical considerations in sampling
Microbiological Analysis Methods
- Enumeration and identification techniques
- Application of ISO methods for microbial analysis
To learn Detection and Identification of Waterborne Pathogens using International Industrial Standards with biochemical techniques.
Test Methods for Drinking Water
- 1. Aerobic Microbial count/Standard plate count
- 2. Detection of E. coli and Coliform
- 3. Detection of Coliform (Alternative Method)
- 4. Detection of Enterococci (Faecal Streptococci)
- 5. Detection of Salmonella
- 6. Detection of Shigella sp.
- 7. Detection of Pseudomonas aeruginosa
- 8. Detection of Yeast & Mould
- 9. Detection of Sulphite-Reducing anaerobes (Clostridia)
- 10. Detection of Vibrio cholerae
- 11. Detection of Vibrio parahaemolyticus
- 12. Detection of Staphylococcus aureus
- 13. Detection of Viruses
Test Methods for Water for Processed Food Industry
- 1. Standard Plate Count
- 2. Proteolytic Plate Count
- 3. Lipolytic Plate Count
- 4. Test for Coliform
- 5. Thermophilic Bacterial Count (For Dairy Industry- Processing)
- 6. Slime Forming Bacteria (For Dairy industry- Hot water)
Course material will be provided...
Assessment: Participants may be evaluated through quizzes, and a final examination to ensure comprehension and application of the course material.
Upon completion of the course, participants gain the “Professional Skills Certification Aligned with International Standards” and should be equipped with the knowledge and skills required to implement and maintain microbiological safety in the food and water industry, in alignment with ISO standards.
Training Link: This will be shared through your registered email after the completion of the fee payment.
Course materials will be provided for all participants