Agri-Food Quality Course
Gain expertise in agri-food quality control for ready-to-eat salads. Master techniques to handle microbiological and physical risks, implement HACCP and ISO-based food safety management systems, validate processes effectively, and maintain accurate records to safeguard consumers and adhere to rigorous food safety regulations.

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, selecting CCPs, setting critical limits, corrective actions, validation, verification, record-keeping, ISO systems, sanitation, foreign body detection, supplier oversight, and process mapping to boost safety, compliance, and product quality swiftly.
Elevify advantages
Develop skills
- Control microbiological hazards in RTE salads using practical, targeted strategies.
- Develop and integrate HACCP and ISO-based FSMS documentation for salad production.
- Establish and track CCP critical limits, corrective measures, and records for fresh-cut produce.
- Create foreign body prevention and detection strategies for high-risk salad operations.
- Apply verification, validation, and trend analysis to confirm control effectiveness.
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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