Agri-Food Training
This course provides practical agri-food training focused on ready-to-eat salad safety. Participants will master GMPs, HACCP fundamentals, hygiene practices, cold chain management, equipment sanitation, and effective training for line workers. These skills ensure food operations remain compliant, efficient, and prepared for audits, covering processes from raw material receipt to packing while emphasising daily safety, quality, and regulatory adherence.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This agri-food training equips learners with hands-on skills for managing ready-to-eat produce from receipt through to packing. Key topics include Good Manufacturing Practices (GMPs), basic Hazard Analysis and Critical Control Points (HACCP), hygiene protocols, cross-contamination prevention, and cold chain oversight. Trainees will gain expertise in inspecting raw materials, washing, cutting, drying, mixing, packing, sanitation procedures, metal detection, and delivering concise, impactful training sessions for line workers to uphold safety, quality, and compliance standards consistently.
Elevify advantages
Develop skills
- Fresh-cut safety basics: apply GMPs, HACCP, SSOPs to ready-to-eat salads.
- Hygienic handling: prevent cross-contamination with strict personal hygiene.
- Cold chain control: monitor, log, and correct temperature issues fast.
- Raw produce inspection: assess, accept, or reject lots with clear criteria.
- Practical line training: design, deliver, and verify short, on-the-job sessions.
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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