Process Control and Hygiene Course
Master process control and hygiene for ready-to-eat foods like poultry and salads. Learn HACCP principles, identify CCPs, set up monitoring and sanitation protocols, investigate incidents, and apply FDA/WHO regulatory limits to prevent contamination, spoilage, off-odors, and recalls, ensuring brand protection, consumer safety, and full compliance in food production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills in this concise Process Control and Hygiene Course to handle hazards, set critical limits, and implement HACCP confidently. Master designing monitoring, verification, and record systems, boost sanitation and contamination controls, and manage incidents via root cause analysis, corrections, and ongoing improvements for safer operations.
Elevify advantages
Develop skills
- HACCP hazard analysis: quickly identify CCPs in RTE poultry and salads.
- Hygiene and sanitation controls: develop CIP, ATP testing, and swab protocols.
- Incident investigation: uncover root causes of spoilage and implement solutions.
- Regulatory process limits: enforce FDA/WHO standards for temps, cooling, and sanitizers.
- Monitoring systems: establish CCP checks, recordkeeping, 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 are saying
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