Process Control and Hygiene Course
This course equips participants with essential skills in process control and hygiene for ready-to-eat foods. Learners master HACCP principles, critical control point monitoring, sanitation protocols, incident investigation techniques, and adherence to regulatory limits. These competencies help prevent contamination, spoilage, off-odors, and recalls, ensuring brand protection, consumer safety, and full regulatory compliance in food operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical expertise in process control and hygiene through this focused course. Develop abilities to manage hazards, establish critical limits, implement HACCP-based decisions, design monitoring and verification systems, enhance sanitation and prevent cross-contamination, and address incidents via root cause analysis, corrective measures, and ongoing improvements for safer food production.
Elevify advantages
Develop skills
- Conduct HACCP hazard analysis to identify CCPs in RTE poultry and salads.
- Design hygiene and sanitation controls including CIP, ATP checks, and swab routines.
- Investigate incidents to trace root causes of spoilage and implement fixes.
- Apply regulatory process limits from FDA/WHO on temps, cooling, and sanitizers.
- Establish monitoring systems for 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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