Course details
Legionellosis- Legionnaires disease
- Main symptoms of Legionnaires disease and Pontiac fever
- Sporadic cases of pneumonia
- Transmission
- Natural source of Legionella
- Factors affecting growth or virulence of Legionella
- Environmental factors and virulence
- Biofilm formation
- Sources of Legionella Infection
- Infection spread via aerosols and inhalation
- Infection spread via soil
- Environmental exposure and disease
- Overview of the key steps in developing a water safety plan
- System assessment
- Assemble a team
- Document and describe the system
- Assess hazards and prioritize risks
- Assess the system
- Validate effectiveness of water safety plans
- Management and communication
- Develop support programs
- Prepare management procedures
- Establish documentation and communication procedures
- Surveillance
- Background
- Configuration of typical cooling towers and evaporative condensers
- Links to outbreaks of legionellosis
- Water safety plan overview
- Water safety plan overview - cooling towers and evaporative condensers
- Cooling Legionella in Colling Towers
- Identify control measures
- Monitor control measures
- Conditions and frequency of testing
- Culture techniques and detection limits
- Non-microbial tests
- Summary
- Course evaluations and final question
About RMK - The Experts
RMK’s Mission is to give our full technical and managerial support to our clients working in any type of food supply or food service, and those in turn are expected to provide their customers or guests with safe food – all the time and every time.
In pursuit of our mission, RMK Experts launched a variety of Food Safety training courses and workshops, a supportive learning and consultancy services, targeting all the above mentioned, to provide them with professional qualifications of extreme value.
We encourage you to attend our courses and workshops especially developed and tailored to the Elite among food producers and food processors, they benefit not only the participants, the businesses, the food control departments, the hospitality industry, the food retailers, the country tourism and the whole community.
- Food Safety Level 3 Diploma StudyHubUSD 13
USD 260Duration: Upto 14 Hours - Diploma in Professional Chef St. Paul's CollegeUSD 13
USD 325Duration: Upto 3 Days
