Agri-Food Quality Course
Master agri-food quality for ready-to-eat salads. Learn to control microbiological and physical hazards, apply HACCP and ISO-based systems, validate processes, and manage records to protect consumers and meet strict food safety standards. Dis course gi yuh di tools fi keep salad safe from bugs, chemicals, an foreign objects, while followin top standards like HACCP an ISO.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Di Agri-food Quality Course gi yuh practical skills fi control microbiological, chemical, an physical risks inna ready-to-eat salads. Learn HACCP, CCP selection, critical limits, corrective actions, plus validation, verification, an recordkeepin. Explore ISO-based systems, sanitation, foreign body detection, supplier control, an process flow so yuh can strengthen safety, compliance, an product reliability quick-quick.
Elevify advantages
Develop skills
- Control microbiological risks in RTE salads with targeted, practical measures.
- Build and align HACCP and ISO-based FSMS documents for salad processing.
- Set and monitor CCP critical limits, actions, and records for fresh-cut produce.
- Design foreign body prevention and detection plans for high-risk salad lines.
- Implement verification, validation, and trend reviews to prove control efficacy.
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 are saying
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