Process Control and Hygiene Course
This course equips you with vital process control and hygiene expertise for ready-to-eat foods like poultry and salads. Delve into HACCP hazard analysis, critical control point monitoring, sanitation protocols, incident investigations, and regulatory standards to avoid contamination, spoilage, off-odors, and recalls, ensuring consumer safety, brand protection, and full compliance with FDA and WHO guidelines.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain essential skills in this focused Process Control and Hygiene Course to identify hazards, set critical limits, and implement HACCP principles effectively. Master designing monitoring, verification, and documentation systems, enhance sanitation and prevent cross-contamination, and manage incidents via root cause analysis, corrective measures, and ongoing improvements for safer food operations.
Elevify advantages
Develop skills
- Conduct HACCP hazard analysis to identify CCPs in RTE poultry and salads quickly.
- Design hygiene and sanitation controls including CIP, ATP testing, and swab procedures.
- Perform incident investigations to uncover root causes of spoilage and implement solutions.
- Apply regulatory process limits such as FDA/WHO temperatures, cooling, and sanitizer standards.
- Establish monitoring systems for CCP checks, record-keeping, audits, and trend analysis.
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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