Food Manufacturing: Microbiology for Dairy
Learning objectives
- Describe what microorganisms are, where they come from, and why they are significant to the dairy industry.
- Identify factors that influence bacterial growth, such as pH and temperature; how bacteria are grouped based on their growing conditions; and which bacteria are most responsible for the bacterial spoilage of dairy products.
- Explain food safety in the dairy industry, controlling contamination, and sampling events.
Course overview
You will learn about microorganisms and their role in food, especially those that can cause disease in humans and animals that may result in serious harm.
Target Audience:
This course applies to dairy-industry workers.
- Training Type: Online Interactive
- 20 Minutes
- English
Course Outline
- Microbiology Basics
- Bacteria and the Dairy Industry
- Controlling Contamination
Regulations
- 21 CFR 10 Subpart B - General Administrative Procedures, 10.115 - Good Guidance Practices
- 21 CFR 131 Subpart A - General Provisions, 131.3 Milk and Cream - Definitions
- 21 CFR 133 Subpart A - General Provisions, 133.3 Cheeses and Related Cheese Products Definitions
- 7 CFR 58 Subpart B - General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service, 58.129 - Cleanliness