Agri-Food Training
This comprehensive agri-food training program focuses on practical skills for safe handling of ready-to-eat salads and produce. Participants master GMPs, basic HACCP principles, personal hygiene, cross-contamination prevention, cold chain monitoring, raw material inspection, processing techniques like washing and packing, equipment sanitation, metal detection, and effective on-the-job training methods for line workers. The course ensures food operations remain compliant, efficient, safe, and prepared for audits, enhancing daily quality control.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This agri-food training program equips participants with essential practical skills for managing ready-to-eat produce from receipt through to packing. Key topics include Good Manufacturing Practices (GMPs), HACCP fundamentals, hygiene protocols, cross-contamination prevention, and cold chain management. Trainees will gain expertise in inspecting raw materials, washing, cutting, drying, mixing, packing, sanitation procedures, metal detection, and delivering concise, impactful training sessions for production line staff to ensure ongoing safety, quality, and regulatory compliance.
Elevify advantages
Develop skills
- Apply GMPs, HACCP, and SSOPs to ensure safety in fresh-cut ready-to-eat salads.
- Prevent cross-contamination through rigorous personal hygiene practices.
- Monitor, record, and resolve cold chain temperature issues promptly.
- Inspect raw produce effectively to accept or reject batches using defined standards.
- Develop and conduct brief, practical on-the-job training for production line workers.
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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