Process Control and Hygiene Course
This course equips you with essential process control and hygiene expertise for ready-to-eat foods like poultry and salads. Delve into HACCP hazard analysis, critical control point monitoring, sanitation protocols, incident investigations, and regulatory standards to avoid contamination, spoilage, off-odors, and recalls, ensuring brand protection, consumer safety, and full compliance.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills in this focused Process Control and Hygiene Course to identify hazards, set critical limits, and implement HACCP principles confidently. Master designing monitoring, verification, and record systems, enhance sanitation and prevent cross-contamination, and manage incidents via root cause analysis, corrections, and ongoing improvements for safer operations.
Elevify advantages
Develop skills
- HACCP hazard analysis: identify CCPs in RTE poultry and salads quickly.
- Hygiene and sanitation controls: develop CIP, ATP testing, and swab procedures.
- Incident investigation: uncover root causes of spoilage and implement solutions.
- Regulatory process limits: enforce FDA/WHO standards for temperatures, cooling, and sanitizers.
- Monitoring systems: establish CCP checks, documentation, 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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Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can switch chapters and skip content I don't need.

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