Agri-Food Quality Course
Gain expertise in agri-food quality for ready-to-eat salads. Master control of microbiological and physical hazards, implement HACCP and ISO systems, validate processes, and handle records to ensure consumer safety and regulatory compliance in food production.

from 4 to 360h flexible workload
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. Delve into HACCP principles, CCP identification, critical limits, corrective measures, plus validation, verification, and documentation. Study ISO standards, sanitation protocols, foreign body controls, supplier oversight, and process mapping to boost safety, compliance, and product integrity swiftly.
Elevify advantages
Develop skills
- Control microbiological risks in RTE salads using practical strategies.
- Develop HACCP and ISO-aligned FSMS for salad production.
- Establish and track CCP limits, actions, and records for fresh produce.
- Create foreign body prevention and detection for salad lines.
- Apply verification, validation, and trend analysis for control effectiveness.
Suggested summary
Before starting, you can change the chapters and 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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