Agri-Food Quality Course
This course equips you with essential skills to excel in agri-food quality control specifically for ready-to-eat salads. You will learn to effectively manage microbiological and physical hazards, implement HACCP and ISO-based food safety management systems, conduct process validations, and maintain accurate records. These competencies ensure consumer protection and compliance with rigorous food safety regulations, making your operations safer and more reliable.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on expertise in managing microbiological, chemical, and physical hazards in ready-to-eat salads through this Agri-Food Quality Course. Master HACCP principles including CCP identification, critical limits, corrective measures, along with validation, verification protocols, and documentation. Delve into ISO-aligned systems, sanitation practices, foreign body control, supplier management, and process mapping to swiftly enhance food safety, regulatory adherence, and product integrity.
Elevify advantages
Develop skills
- Control microbiological risks in RTE salads using precise, actionable strategies.
- Develop and integrate HACCP and ISO-based FSMS documentation for salad production.
- Establish and track CCP critical limits, corrective actions, and records for fresh-cut produce.
- Create robust foreign body prevention and detection strategies for high-risk salad lines.
- Execute verification, validation, and trend analysis to confirm control effectiveness.
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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