Process Control and Hygiene Course
This course equips you with essential process control and hygiene expertise for ready-to-eat foods like poultry and salads. You'll learn HACCP hazard analysis, CCP monitoring, sanitation protocols, incident investigation, and regulatory standards to avoid contamination, spoilage, off-odors, and recalls, ensuring consumer safety, brand protection, and full compliance with FDA and WHO guidelines.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain practical skills in this concise Process Control and Hygiene Course to identify hazards, set critical limits, and implement HACCP principles confidently. Master designing monitoring, verification, and record-keeping systems, enhance sanitation and prevent cross-contamination, and manage incidents via root cause analysis, corrective measures, and ongoing improvements for safer operations.
Elevify advantages
Develop skills
- Conduct HACCP hazard analysis to identify CCPs in RTE poultry and salads.
- Design hygiene and sanitation controls including CIP, ATP testing, and swab protocols.
- Investigate incidents to determine root causes of spoilage and implement solutions.
- Apply regulatory process limits for FDA/WHO temperatures, cooling, and sanitizers.
- Establish monitoring systems for 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 are saying
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Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can change chapters and skip content I don't need.

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The platform is fast, simple to use. The diversity of content and complementary videos really help with learning.

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