Process Control and Hygiene Course
This course equips you with essential process control and hygiene skills for ready-to-eat foods like poultry and salads. Delve into HACCP hazard analysis, CCP monitoring, sanitation protocols, incident investigations, and regulatory standards to avoid contamination, spoilage, off-odours, and recalls, ensuring brand protection, consumer safety, and full compliance with FDA and WHO guidelines.
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 identify hazards, set critical limits, and implement HACCP principles confidently. Master designing monitoring, verification, and record-keeping systems, enhance sanitation and prevent cross-contamination, and manage incidents via root cause analysis, corrective measures, and ongoing improvements for safer operations.
Elevify advantages
Develop skills
- Conduct HACCP hazard analysis to identify CCPs in RTE poultry and salads swiftly.
- Design hygiene and sanitation controls including CIP, ATP testing, and swab protocols.
- Investigate incidents by tracing root causes of spoilage and implementing effective fixes.
- Apply regulatory process limits such as FDA/WHO temperatures, cooling, and sanitiser standards.
- Establish robust monitoring systems with CCP checks, records, audits, and trend analysis.
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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