Agri-Food Quality Course
This course equips you with essential expertise in agri-food quality control for ready-to-eat salads. You will learn to mitigate microbiological and physical risks, implement HACCP and ISO-based food safety management systems, conduct process validation, and maintain accurate records. These skills ensure consumer protection and adherence to rigorous food safety regulations, making your operations safer and more reliable.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to manage microbiological, chemical, and physical hazards in ready-to-eat salads. Master HACCP principles, CCP identification, critical limits, corrective measures, validation, verification, and record-keeping. Delve into ISO-aligned systems, cleaning protocols, contaminant detection, supplier oversight, and process mapping to boost safety, ensure compliance, and enhance product dependability swiftly.
Elevify advantages
Develop skills
- Control microbiological hazards in RTE salads using practical, targeted strategies.
- Develop and integrate HACCP and ISO-based FSMS documentation for salad production.
- Establish and track CCP critical limits, corrective actions, and records for fresh produce.
- Create plans to prevent and detect foreign bodies in high-risk salad processing lines.
- Apply verification, validation, and trend analysis to confirm the effectiveness of safety controls.
Suggested summary
Before starting, you can change the chapters and 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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