Microbiological Quality Control Course
This course provides essential training in microbiological quality control for food safety, focusing on practical techniques for testing, analysis, and compliance in ready-to-eat salad production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Microbiological Quality Control Course equips you with practical skills to design sampling plans for ready-to-eat salads, conduct reliable pathogen and indicator tests, and interpret results against key regulatory limits. Learn aseptic techniques, environmental monitoring, root cause analysis, corrective and preventive actions, and clear reporting to strengthen food safety decisions and support robust quality systems from sampling to final release.
Elevify advantages
Develop skills
- Interpret microbiological results: make fast, defensible release decisions.
- Design salad sampling plans: set sample size, frequency and traceability.
- Run core food micro tests: TAC, coliforms, E. coli, Salmonella, Listeria.
- Lead contamination investigations: apply 5 Whys, fishbone and root cause tools.
- Strengthen lab QC programs: method verification, trending and clear reports.
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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