Process Control and Hygiene Course
Gain expertise in process control and hygiene for ready-to-eat foods through this comprehensive course. Master HACCP principles, critical control point monitoring, sanitation protocols, incident investigation techniques, and key regulatory limits. Prevent contamination, spoilage, off-odors, and recalls while ensuring brand protection, consumer safety, and full regulatory compliance in food operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Acquire essential practical skills in this focused Process Control and Hygiene Course. Learn to identify and manage hazards, establish critical limits, and implement HACCP-based decisions effectively. Design robust systems for monitoring, verification, and recordkeeping, enhance sanitation and prevent cross-contamination, and expertly manage incidents via root cause analysis, corrective measures, and ongoing improvements for safer, more dependable food production.
Elevify advantages
Develop skills
- HACCP hazard analysis: identify CCPs in RTE poultry and salads quickly.
- Hygiene and sanitation controls: develop CIP, ATP testing, and swab protocols.
- Incident investigation: uncover root causes of spoilage and implement solutions.
- Regulatory process limits: enforce FDA/WHO standards for temps, cooling, sanitizers.
- Monitoring systems: establish 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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