Agri-Food Quality Course
Gain expertise in agri-food quality for ready-to-eat salads. Master control of microbiological, chemical, and physical hazards through HACCP principles, ISO systems, critical limits, corrective actions, validation, verification, sanitation, supplier management, and record-keeping to ensure consumer safety and regulatory compliance in food processing.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to manage microbiological, chemical, and physical risks in ready-to-eat salads. You will master HACCP implementation, CCP identification, critical limits, corrective measures, validation, verification, record-keeping, ISO-aligned systems, sanitation protocols, foreign body detection, supplier oversight, and process mapping to boost food safety, compliance, and product quality swiftly.
Elevify advantages
Develop skills
- Control microbiological risks in RTE salads using practical steps.
- Develop HACCP and ISO-based FSMS plans for salad production.
- Monitor CCP limits, corrective actions, and records for fresh produce.
- Create foreign body prevention and detection strategies for salads.
- Apply verification, validation, and trend analysis for safety control.
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 workloadWhat our students say
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