HACCP Course
This course equips you with essential HACCP expertise for ready-to-eat foods like salads. You will learn to map production processes, spot and evaluate hazards, define critical control points and limits, train your team effectively, and implement robust monitoring, verification, and record-keeping to ensure consumer safety and seamless audits.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Acquire practical skills to develop and sustain a strong HACCP safety plan for ready-to-eat salad production lines. Master process mapping, hazard identification and assessment, CCP establishment with critical limits, real-time monitoring, verification, and documentation. Learn staff training techniques, overcoming challenges, audit success, and regulatory compliance.
Elevify advantages
Develop skills
- Perform HACCP hazard analysis to quickly spot biological, chemical, and physical risks in food.
- Select and validate critical control points for actual salad production lines.
- Establish monitoring procedures and critical limits using tests, sensors, and logs.
- Implement corrective actions, root cause analysis, and product verification steps.
- Create efficient HACCP records, ensure traceability, and prepare for successful audits.
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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