HACCP Consultant Course for Biologists
This course provides biologists with essential HACCP skills tailored to fresh-cut salad production, focusing on hazard identification, risk assessment, CCP management, and compliance documentation to ensure food safety and regulatory adherence.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This HACCP Consultant Course for Biologists equips you with practical tools to design, implement, and document strong safety plans for fresh-cut salads. You will learn about hazard biology, risk analysis at every process step, selecting CCPs, critical limits, monitoring, corrective actions, and microbiological testing, along with ready-to-use templates, SOPs, and verification strategies to ensure compliance and build client trust.
Elevify advantages
Develop skills
- Mastery of hazard microbiology: assess pathogens, toxins, and spoilage in salads.
- Process risk analysis: evaluate each step from reception to retail for HACCP.
- CCP design for fresh-cut: set limits, monitoring, and rapid corrective actions.
- Validation and testing skills: build microbiological plans and interpret results.
- HACCP documentation toolkit: create records, SOPs, and audit-ready files quickly.
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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