Food Quality Course
This course equips you with essential expertise in food quality control for ready-to-eat products. You will learn to identify hazards, implement HACCP-style controls, ensure sanitation, conduct audits, verify suppliers, and perform root-cause analysis to reduce complaints, prevent contamination, safeguard your brand, and protect consumers effectively.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on skills to manage hazards, avoid contamination, and minimise complaints in ready-to-eat chicken salad manufacturing. Master calibration, sanitation, zoning, allergen management, HACCP-based critical limits, monitoring plans, supplier audits, and KPI tracking for better compliance, continuous improvement, and safer products with extended shelf life.
Elevify advantages
Develop skills
- Set confident HACCP critical limits for cooking, cooling, and sealing processes.
- Map food hazards by connecting process steps to biological, chemical, and physical risks.
- Control microbes in RTE foods using SSOPs, zoning, and rapid cooling techniques.
- Prevent foreign materials through effective management of belts, films, tools, and packaging checks.
- Conduct internal audits and use KPIs to create checklists, monitor complaints, and achieve improvements.
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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