HACCP Consultant Course for Biologists
This course provides biologists with essential HACCP skills tailored to fresh-cut salad production, focusing on hazard identification, risk assessment, CCP management, and documentation for compliance and safety.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This HACCP Consultant Course for Biologists equips you with practical tools to design, implement, and document strong safety plans for fresh-cut salads. You will learn about hazard biology, risk analysis at every process step, selecting CCPs, setting critical limits, monitoring, corrective actions, and microbiological testing, along with ready-to-use templates, SOPs, and verification strategies to ensure compliance and build client trust.
Elevify advantages
Develop skills
- Master hazard microbiology: assess pathogens, toxins, and spoilage in salads.
- Conduct process risk analysis: evaluate each step from reception to retail for HACCP.
- Design CCPs for fresh-cut: set limits, monitoring, and quick corrective actions.
- Develop validation and testing skills: create microbiological plans and interpret results.
- Build HACCP documentation toolkit: produce records, SOPs, and audit-ready files efficiently.
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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