flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Food Quality Control Course equips you with practical skills to manage hazards, set product and ingredient standards, and safeguard chilled ready-to-eat foods from receipt to sale. You will learn to establish and oversee critical limits, address non-conformities, execute CAPA and recalls, uphold hygiene and environmental initiatives, and apply straightforward records and testing strategies to ensure compliance and steady quality.
Elevify advantages
Develop skills
- HACCP CCP setup: define, monitor and control critical points in salad lines.
- Non-conformance handling: act fast on failures with CAPA and recall-ready tools.
- Ingredient and supplier control: qualify, verify and document safe salad inputs.
- Sanitation and hygiene programs: design SSOPs, zoning and Listeria monitoring.
- Food safety records: build lean logs, sampling plans and CCP monitoring checks.
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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