Agri-Food Quality Course
This course equips you with essential skills to excel in agri-food quality control for ready-to-eat salads. You'll learn to mitigate microbiological and physical risks using HACCP and ISO-based food safety management systems, establish critical control points with precise limits and actions, implement robust validation and verification processes, and maintain comprehensive records to ensure consumer protection and adherence to stringent industry standards.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on expertise in managing microbiological, chemical, and physical hazards in ready-to-eat salads through this Agri-Food Quality Course. Master HACCP principles including CCP identification, critical limits, corrective measures, validation, verification, and documentation. Delve into ISO-aligned systems, sanitation protocols, foreign object detection, supplier oversight, and process mapping to rapidly enhance food safety, regulatory compliance, and product integrity in fresh produce operations.
Elevify advantages
Develop skills
- Control microbiological hazards in RTE salads using precise, actionable strategies.
- Develop and integrate HACCP plans with ISO-compliant FSMS for salad production.
- Establish and track CCP limits, corrective actions, and documentation for fresh-cut items.
- Create effective foreign body prevention and detection protocols for salad processing lines.
- Apply verification, validation, and trend analysis to confirm hazard control effectiveness.
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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