Agri-Food Training
Gain practical expertise in ready-to-eat salad safety through this agri-food training program. Master GMPs, HACCP fundamentals, hygiene practices, cold chain management, equipment sanitation, and effective line-worker training to keep food operations compliant, efficient, and prepared for audits every day.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This agri-food course delivers hands-on skills for handling ready-to-eat produce from receipt through to packing. You'll cover Good Manufacturing Practices (GMPs), basic HACCP principles, hygiene protocols, cross-contamination prevention, and cold chain management. Gain expertise in inspecting raw materials, washing, cutting, drying, mixing, packing, sanitation, metal detection, plus simple training techniques for line workers to ensure ongoing safety, quality, and compliance.
Elevify advantages
Develop skills
- Fresh-cut safety fundamentals: implement GMPs, HACCP, and SSOPs for ready-to-eat salads.
- Hygienic produce handling: avoid cross-contamination via rigorous personal hygiene.
- Cold chain management: track, record, and fix temperature problems promptly.
- Raw produce checking: evaluate, approve, or reject batches using defined standards.
- On-the-job line training: create, conduct, and assess concise practical sessions.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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