HACCP Course
Gain mastery in HACCP principles tailored for ready-to-eat foods like salads. This course teaches you to diagram production flows, pinpoint biological, chemical, and physical hazards, define CCPs with precise limits, train your workforce effectively, and set up reliable systems for monitoring, corrective measures, verification, and record-keeping to safeguard public health and ensure your business passes audits with ease.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This HACCP course equips you with hands-on, step-by-step techniques to create and sustain a solid food safety plan for ready-to-eat salad production lines. You will learn to chart processes, spot and assess hazards, establish critical control points (CCPs) and limits, and implement ongoing monitoring, verification, and documentation. Acquire practical tools for training teams, overcoming pushback, acing inspections, and meeting tough regulatory and client requirements.
Elevify advantages
Develop skills
- Identify biological, chemical, and physical hazards swiftly in food production.
- Select and validate critical control points for salad processing lines.
- Establish limits and monitor CCPs using tests, sensors, and logs.
- Implement corrective actions, root cause analysis, and product checks.
- Develop efficient records, traceability systems, and audit preparation strategies.
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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