Agri-Food Quality Course
Gain mastery in agri-food quality control specifically for ready-to-eat salads. Develop skills to mitigate microbiological and physical risks, implement HACCP and ISO-compliant food safety management systems, conduct process validation, and maintain comprehensive records to safeguard consumers and comply with rigorous food safety regulations.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Acquire practical expertise in managing microbiological, chemical, and physical hazards in ready-to-eat salads. Master HACCP principles including CCP identification, critical limits, corrective measures, alongside validation, verification, and documentation. Delve into ISO-aligned systems, hygiene protocols, contaminant detection, supplier oversight, and process mapping to enhance safety, regulatory adherence, and product integrity swiftly.
Elevify advantages
Develop skills
- Manage microbiological hazards in ready-to-eat salads using precise, effective strategies.
- Develop and integrate HACCP and ISO-based food safety management documentation for salad production.
- Establish and oversee critical control points, limits, corrective actions, and records for fresh produce.
- Create strategies for preventing and detecting foreign bodies in high-risk salad processing lines.
- Apply verification, validation, and trend analysis to demonstrate the effectiveness of safety controls.
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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