from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Agri-food Quality Course gives you practical skills to control microbiological, chemical, and physical risks in ready-to-eat salads. Learn HACCP, CCP selection, critical limits, and corrective actions, plus validation, verification, and recordkeeping. Explore ISO-based systems, sanitation, foreign body detection, supplier control, and process flow so you can strengthen safety, compliance, and product reliability fast.
Elevify advantages
Develop skills
- Control microbiological risks in RTE salads with targeted, practical measures.
- Build and align HACCP and ISO-based FSMS documents for salad processing.
- Set and monitor CCP critical limits, actions, and records for fresh-cut produce.
- Design foreign body prevention and detection plans for high-risk salad lines.
- Implement verification, validation, and trend reviews to prove control efficacy.
Suggested summary
Before starting, you can change the chapters and the 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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