Agri-Food Quality Course
Gain expertise in agri-food quality control specifically for ready-to-eat salads. The course covers effective management of microbiological and physical hazards, implementation of HACCP and ISO-based food safety management systems, process validation techniques, and meticulous record-keeping practices. These skills enable you to safeguard consumer health while adhering to rigorous food safety regulations and standards in the fresh produce industry.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to manage microbiological, chemical, and physical hazards in ready-to-eat salads. You will master HACCP principles, CCP identification, critical limits, corrective measures, validation, verification, record-keeping, ISO systems, sanitation protocols, foreign body detection, supplier oversight, and process mapping to boost safety, ensure compliance, and enhance product reliability swiftly.
Elevify advantages
Develop skills
- Control microbiological risks in ready-to-eat salads using precise, practical strategies.
- Develop and integrate HACCP and ISO-based food safety management systems for salad production.
- Establish and track critical control points, limits, corrective actions, and records for fresh-cut salads.
- Create robust plans to prevent and detect foreign bodies in high-risk salad processing lines.
- Apply verification, validation, and trend analysis methods 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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