Raw Material Quality Control Course
Gain mastery in raw material quality control for food manufacturing. Acquire hands-on skills in microbiological and physicochemical testing, sensory evaluation, specifications and limits, decision-making, and documentation through practical examples focused on dehydrated vegetables and milk powder.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical, step-by-step techniques to confidently evaluate dehydrated vegetables and powdered milk. Master visual and sensory inspections, essential microbiological and physicochemical analyses, sampling strategies, hazard recognition, and precise acceptance criteria. Apply these skills via realistic scenarios, decision protocols, and succinct, audit-compliant documentation that adheres to key regulations and standards.
Elevify advantages
Develop skills
- Microbiological testing for dry foods: conduct plate counts, Salmonella screening, and interpret limits.
- Physicochemical analysis: measure moisture, water activity, pH, and determine acceptance.
- Visual and sensory quality control: rapidly grade defects in dehydrated vegetables and milk powders.
- Nonconformity management: implement decision rules, quarantine batches, and document actions clearly.
- Good Laboratory Practice and traceability: create acceptance forms, records, and compliant audit trails.
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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