Process Control and Hygiene Course
This course equips you with essential skills in process control and hygiene for ready-to-eat foods. Master HACCP principles, critical control point monitoring, effective sanitation practices, thorough incident investigations, and strict adherence to regulatory limits. Prevent contamination, spoilage, off-odours and recalls, while safeguarding your brand, consumers and ensuring full compliance with food safety standards.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain practical expertise in this concise Process Control and Hygiene Course. Learn to identify and manage hazards, establish critical limits, and implement HACCP-based decisions confidently. Design robust systems for monitoring, verification and record-keeping. Enhance sanitation protocols, prevent cross-contamination, and master incident management through root cause analysis, corrective measures and ongoing improvements for safer, more reliable food operations.
Elevify advantages
Develop skills
- Conduct HACCP hazard analysis to identify CCPs in RTE poultry and salads.
- Design hygiene and sanitation controls including CIP, ATP testing and swab protocols.
- Investigate incidents to identify root causes of spoilage and implement solutions.
- Apply regulatory process limits from FDA and WHO for temperatures, cooling and sanitisers.
- Establish monitoring systems for CCP checks, records, audits and trend analysis.
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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