Raw Material Quality Control Course
5/5
This course equips you with essential techniques for quality checks on raw materials in food manufacturing. You will learn microbiological testing, chemical analysis, sensory assessments, specification limits, decision processes, and record-keeping with real-world examples focused on dehydrated vegetables and milk powder, ensuring compliance and confidence in your operations.

5.0 in rating
flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on skills to evaluate dehydrated vegetables and milk powder effectively. Master visual inspections, sensory evaluations, vital microbiological and chemical tests, proper sampling methods, risk spotting, and defined acceptance standards. Apply these through practical cases, decision guidelines, and simple documentation that meets key food safety rules and norms.
Elevify advantages
Develop skills
- Conduct microbial tests for dry foods including plate counts, Salmonella detection, and result analysis.
- Perform physicochemical evaluations like moisture content, water activity, pH measurement, and acceptance decisions.
- Execute visual and sensory quality control to quickly identify and grade defects in veggies and milk powders.
- Manage nonconformities by using decision rules, isolating batches, and maintaining clear documentation.
- Implement good laboratory practices and traceability through forms, records, and audit-compliant trails.
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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