Process Control and Hygiene Course
This course equips you with vital process control and hygiene expertise for ready-to-eat foods like poultry and salads. Delve into HACCP hazard analysis, critical control point monitoring, sanitation protocols, incident investigations, and regulatory standards to avert contamination, spoilage, off-odors, and recalls, ensuring consumer safety, brand integrity, and full compliance with FDA and WHO guidelines.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain essential skills in this focused Process Control and Hygiene Course to identify hazards, establish critical limits, and implement HACCP principles effectively. Master designing monitoring, verification, and record systems, enhancing sanitation and preventing cross-contamination, plus conducting root cause analysis, corrective measures, and ongoing improvements for secure operations.
Elevify advantages
Develop skills
- HACCP hazard analysis: identify CCPs in RTE poultry and salads efficiently.
- Hygiene and sanitation control: develop CIP, ATP testing, and swab protocols.
- Incident investigation: uncover root causes of spoilage and implement solutions.
- Regulatory process limits: enforce FDA/WHO standards for temperatures, cooling, and sanitizers.
- Monitoring systems: establish CCP checks, documentation, 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 say
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