from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This HACCP Course provides practical, step-by-step skills to develop and sustain a strong safety plan for ready-to-eat salad production lines. You will learn to map out processes, spot and assess hazards, establish CCPs and critical limits, and implement ongoing monitoring, verification, and record-keeping. Acquire tools for training staff, managing pushback, succeeding in audits, and ensuring compliance with rigorous regulatory and customer requirements.
Elevify advantages
Develop skills
- HACCP hazard analysis: quickly identify biological, chemical, and physical risks in food.
- CCP selection: select and justify critical control points for actual salad production lines.
- Monitoring & limits: establish limits for CCPs and monitor them using tests, sensors, and logs.
- Corrective actions: implement planned fixes, root-cause analysis, and product verification.
- HACCP records & audits: create efficient documentation, traceability, and prepare for audits.
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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