Raw Material Quality Control Course
5/5
This course equips you with essential techniques for quality control of raw materials in food manufacturing. Delve into microbiological testing like plate counts and pathogen checks, physicochemical measurements including moisture and pH, sensory evaluations, specification adherence, decision protocols, and record-keeping, all illustrated with real-world cases from dehydrated vegetables and powdered milk to ensure compliance and confidence in your processes.

5.0 in the evaluation
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to evaluate dehydrated vegetables and milk powder effectively. Master visual inspections, sensory assessments, vital microbiological and physicochemical analyses, proper sampling methods, hazard spotting, and firm acceptance standards. Apply these through practical scenarios, decision guidelines, and straightforward documentation that meets key food safety rules and industry benchmarks.
Elevify advantages
Develop skills
- Conduct microbiological tests on dry foods: perform plate counts, Salmonella detection, and evaluate results against standards.
- Carry out physicochemical assessments: determine moisture content, water activity, pH levels, and establish acceptance decisions.
- Perform visual and sensory quality checks: quickly identify and grade defects in dehydrated vegetables and milk powders.
- Manage nonconformities: implement decision rules, isolate batches, and maintain clear documentation.
- Ensure good laboratory practices and traceability: create acceptance forms, detailed records, and audit-compliant trails.
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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