Agri-Food Quality Course
Gain expertise in agri-food quality control for ready-to-eat salads by tackling microbiological and physical risks, implementing HACCP and ISO-based management systems, conducting process validations, and handling records effectively to safeguard public health and comply with rigorous food safety regulations. Ideal for professionals aiming to enhance operational reliability and consumer protection in fresh produce processing.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to manage microbiological, chemical, and physical hazards in ready-to-eat salads. Master HACCP principles including CCP identification, critical limits, corrective measures, validation, verification, and documentation. Delve into ISO-aligned systems, cleaning protocols, contaminant detection, supplier oversight, and production flows to boost food safety, regulatory adherence, and product trustworthiness swiftly.
Elevify advantages
Develop skills
- Control microbiological hazards in ready-to-eat salads using precise, actionable strategies.
- Develop and integrate HACCP plans with ISO standards for salad production facilities.
- Establish and track critical control points, limits, responses, and documentation for fresh salads.
- Create robust plans to prevent and detect foreign objects in vulnerable salad operations.
- Apply verification, validation, and data analysis to confirm the success of safety controls.
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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