Course Fees: 699 INR / 20 USD

Course Duration: 5 Hrs. (Online)

• Class Room Link / Training Link will be shared through your registered email after the completion of the fee payment.
• Participants need to go through the Each chapter and complete the final assessment.
• Total Chapter: 1 to 16
• Duration of the Program: (5 Hrs.) 1 Week 
• Examination should be completed within one week.  
• Course materials can be downloaded from the classroom.
• Upon completion of the course, participants gain the INTERNATIONAL CERTIFICATE

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 INTERNATIONAL CERTIFICATE 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