Process Control and Hygiene Course
Gain expertise in process control and hygiene for ready-to-eat foods. Master HACCP principles, CCP monitoring, sanitation protocols, incident investigations, and regulatory limits to prevent contamination, off-odours, and recalls, ensuring brand protection, consumer safety, and full compliance with standards.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This concise, impactful Process Control and Hygiene Course equips you with practical skills to manage hazards, establish critical limits, and implement HACCP decisions confidently. You will learn to create robust monitoring, verification, and record-keeping systems, enhance sanitation and cross-contamination prevention, and address incidents via systematic root cause analysis, corrective measures, and ongoing improvements for safer, more dependable operations.
Elevify advantages
Develop skills
- HACCP hazard analysis: identify CCPs in ready-to-eat poultry and salads swiftly.
- Hygiene and sanitation control: develop CIP, ATP testing, and swab protocols.
- Incident investigation: identify root causes of spoilage and implement solutions.
- Regulatory process limits: implement FDA/WHO temperatures, cooling, and sanitiser standards.
- Monitoring systems: establish CCP checks, records, 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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