Company Registration No.
2014/063827/07
Food & Beverage Microbiology
Course integrated with Laboratory
Best Practices
Overview
Microbiological knowledge of ingredients, raw
materials, products and processes is important
in producing safe and quality products. Food and
beverage manufacturers need to be equipped with
microbiological knowledge in order to respond
effectively to regulatory requirements, changing
product ingredients & characteristics and the
increasing customer requirements for high quality
and safe products. The impact of microbiological
contamination in products is huge, particularly in
terms of economic losses due to product loss, product
recall, litigation, trade restrictions, loss of brand and
consumer trust, risk to business reputation and risk
to public health (food poisoning). This integrated
course is designed to impart knowledge on current
microbiological challenges and enable companies
to respond effectively to regulatory requirements,
globalization of ingredients and the increasing
food safety and food quality requirements. This
is a great course for manufacturers who need to
understand the microbiological safety of their
products, how to apply good practices throughout
the manufacturing process, including the finished
products, storage environments, and how to
troubleshoot and solve microbiological related
problems.
The integrated course is also designed to assist
plant laboratories to acquire knowledge and
skills in laboratory best practices to minimize
microbiological errors during sampling, sample
handling, testing, enumeration and reporting
of test results. Microbiological testing methods
and interpretation of results are included in this
course. The course is also designed to improve the
generation of relevant microbiological data and
to prevent microbiological related manufacturing
failures.
Booking Contact:
Tel: +27 12 542 1192, Cell: +27 82 837 1753, Cell: +27 82 959 5103
Email: kotsa@foodbevconsult.co.za; info@foodbevconsult.co.za
www.foodbevconsult.com
Dates: 20-23 June, 22-25 August & 3-6 October 2017
Venues:
1) Three Cities, Urban Park Hotel, 60 Meridian Drive, Umhlanga Ridge, Durban
2) City Lodge, Hill Rd & Rivonia Road, Morningside, Sandton, Johannesburg
3) City Lodge Hotel, Victoria and Alfred Waterfront, Cape Town
Please indicate your preferred dates and venue on the registration form.
COURSE CONTENT
• Types and sources of microorganisms in foods
• Characteristics of microbiological spoilage
• Factors affecting microbial growth: Intrinsic and extrinsic
growth factors
• Impact of Micro-organisms & challenges to microbiological
food safety
• Emerging Food Pathogens and other Foodborne Pathogens
• Methods of controlling micro-organisms in food processing
and other food environments
• The Hurdle concept
• Legislation, standards and specifications
• Hygiene and environmental sampling in the factory
• Selecting relevant Microbiological Test methods
• Routine and Rapid Microbiological Testing Methods and
interpretation of results
• Laboratory best practices and ensuring validity of
microbiological results including proficiency testing and
internal quality control of tests, processes and culture media
• Investigating and trouble-shooting food spoilage and food
poisoning cases.
• An overview on ISO/IEC 17025 Laboratory Management
System and Accreditation
Learn more about emerging Food Pathogens and how to
investigate and solve microbiological related food & beverage
,
spoilage and food poisoning cases. This course includes an
in-depth training on best practises for a food and beverage
laboratory.
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 On completion of the course participants Assessment
will be able to:
• Formative assessment through quizzes, activities, workshop
• Understand the challenges to ensuring microbiological discussions and case studies
safety of foods • An examination may be given at the end of the course
• Recognize microorganisms of concern in their products • Full attendance of the course is essential for a certificate to
& manufacturing plants and sources of microbiological be
contamination
• Control microorganisms in food manufacturing and Entry Requirements
other food handling environments
• Select relevant tests, interpret test results and report test • Basic understanding of English and be able to read and
results write.
• Investigate and solve microbiological related food • Basic Microbiology knowledge
spoilage cases and microbiologically related
manufacturing failures and food poisoning cases Duration of the course: 4 Days
• Implement best microbiology laboratory practices
and techniques to prevent laboratory errors and increase Cost
accuracy and reliability of test results.
R8500 per delegate or R8100 per delegate for group of 3 or
Who should Attend? more delegates. Training can be arranged in-house for 5 or
more participants at R7000 per delegate and this has an added
• Laboratory Managers, Team Leaders, Laboratory advantage of practical application at the learner’s workplace.
Supervisors, Microbiologists, Technicians and Analysts Additionally for the in-house onsite training, bespoke courses
• Product Development personnel can be designed for the various food and beverage categories
• HACCP Team Leaders & all Food Safety Team members, as per customer needs.
Food Safety Managers/Officers, Public Health personnel
and Sanitation personnel
• Quality Assurance Managers, Quality Managers,
Quality Control Managers and Quality Assistances,
Quality Specialists, Quality Team Leaders other QA/QC
personnel
• Trainers in Food Microbiology
• Food Safety Internal auditors

Training Director

Kotsanayi Katsande (Kotsa)

Mrs. Kotsanayi Katsande holds a Masters degree in Applied Sciences (Food Technology)
from the University of New South Wales, Australia and a Bachelor of Technology degree
(Applied Biology and Biochemistry) as well as a certificate in Executive Development
Program and professional qualifications in Total Quality Management and Food Safety. She
has over 20 years work experience as a University Lecturer, Subject Matter Expert
(Microbiology), Operational Microbiologist, Food Scientist, Quality Manager and R&D
Manager. Her work experience includes working for Queensland Health Scientific Services,
Australia, Agricultural Research Council of South Africa (Onderstepoort veterinary Research
Institute), The Global Coca-Cola Company based in South Africa, Government Medical &
Analytical Laboratories and Pork & Dairy Processing private companies.

Booking Contact:
Tel: +27 12 542 1192, Cell: +27 82 837 1753, Cell: +27 82 959 5103
Email: kotsa@foodbevconsult.co.za; info@foodbevconsult.co.za
www.foodbevconsult.com 2 of 3
 Registration Form

Company/Business Name: Solo Foods Sales & Distribution

Business Address: 470 Mica Drive, Kya Sands

City: Randburg
Telephone / Cell: 011 708 4219

AUTHORISATION

Full Name: Shoné White

Email: shone@solofoods.co.za

Full Name Position ID/Passport Email

Maria Skhosana Lab assistant 7112160536088

Preferred Venue: Johannesburg

Course: Food & Beverage Microbiology
Other preferred dates: 20-23 June

Account Name: FoodBev International Consulting

Bank Name: FNB (First National Bank)
Branch Code: 251045
Account Number: 62471558307
Swift code: FIRNZAJJXXX
REGISTRATION: 2014/063827/07

Please email a company purchase order at least 21 days before the course in order to secure your booking and make payment into
the bank account at least 7-14 days before the course to confirm your attendance or contact us to make alternative arrangements

For Further Information on our training courses, or to register for a course, please contact us on:
Booking Contact:
Tel: +27 12 542 1192, Cell: +27 82 837 1753, Cell: +27 82 959 5103
Email: kotsa@foodbevconsult.co.za; info@foodbevconsult.co.za
www.foodbevconsult.com 3 of 3