HACCP Consultant Course for Biologists
Biologists will gain expertise in HACCP tailored for fresh-cut salads, mastering hazard evaluation, CCP development, critical limit establishment, monitoring systems, corrective strategies, and documentation techniques. This transforms biological knowledge into effective food safety consultancy, ensuring compliance and boosting client trust through robust, science-backed plans.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips biologists with practical skills to create, apply, and record strong safety protocols for fresh-cut salads. It covers hazard biology, risk assessment per process stage, CCP identification, critical limits, monitoring procedures, corrective measures, microbiological analysis, along with templates, SOPs, and verification methods for regulatory compliance and client assurance.
Elevify advantages
Develop skills
- Master hazard microbiology to identify pathogens, toxins, and spoilage risks in salads.
- Conduct thorough risk analysis across all processing stages from intake to sales.
- Design CCPs for fresh-cut products including limits, monitoring, and quick fixes.
- Develop validation and testing protocols with result interpretation skills.
- Build complete HACCP documentation including SOPs and audit-ready records efficiently.
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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