This course provides an overview of food microbiology, such as the classification of various organisms including bacteria, viruses, yeasts and moulds. The course focuses specifically on issues of potential food poisoning caused by food borne pathogens and food spoilage. This course includes information on risks of specific organisms and control measures that can be implemented for a range of different foods.This course is part of the QA Accelerator Program. This is a quality assurance career development program that will upskill…