Food Quality Course
Master food quality control for ready-to-eat items like chicken salad. Learn to spot hazards, apply HACCP-style controls, handle sanitation, conduct audits, ensure supplier reliability, and do root-cause analysis to reduce complaints, stop contamination, safeguard your brand, and protect consumers. This course builds practical expertise for safer production and stronger compliance.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to manage hazards, avoid contamination, and cut down complaints in ready-to-eat chicken salad making. Master calibration, cleaning, zoning, allergen handling, HACCP-based limits, monitoring plans, supplier checks, and KPIs for better compliance, ongoing improvements, and safer products that last longer.
Elevify advantages
Develop skills
- Set HACCP critical limits for cooking, cooling, and sealing confidently.
- Map food hazards by linking process steps to biological, chemical, and physical risks.
- Control microbes in ready-to-eat foods using SSOPs, zoning, and quick cooling methods.
- Prevent foreign materials by inspecting belts, films, tools, and packaging.
- Conduct internal audits and use KPIs to track complaints and improve operations.
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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