HACCP Consultant Course for Biologists
This course equips biologists with essential HACCP consulting skills for fresh-cut salad production, covering hazard analysis, plan implementation, and compliance documentation to ensure food safety and regulatory adherence.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This HACCP Consultant Course for Biologists provides practical tools to design, implement, and document robust safety plans for fresh-cut salads. Learn hazard biology, risk analysis at each process step, CCP selection, critical limits, monitoring, corrective actions, and microbiological testing, plus ready-to-use templates, SOPs, and verification strategies to support compliance and client confidence.
Elevify advantages
Develop skills
- Hazard microbiology mastery: assess pathogens, toxins, and spoilage in salads.
- Process risk analysis: evaluate each step from reception to retail for HACCP.
- CCP design for fresh-cut: set limits, monitoring, and rapid corrective actions.
- Validation and testing skills: build microbiological plans and interpret results.
- HACCP documentation toolkit: create records, SOPs, and audit-ready files fast.
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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