from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Acquire the skills to confidently supervise ready-to-eat salads and sandwiches through a targeted course on regulations, inspection planning, hazard identification, and HACCP-based controls. Learn to evaluate biological, chemical, physical, and allergen risks, control cross-contamination, record findings, implement corrective actions, and manage incidents, recalls, and ongoing improvements with clear, professional communication.
Elevify advantages
Develop skills
- RTE hazard analysis: quickly identify biological, chemical, physical and allergen risks.
- HACCP for salads and sandwiches: establish CCPs, limits, monitoring in actual plants.
- Food safety inspections: plan visits, review records, and audit RTE operations.
- Non-conformity control: classify risks, implement CAPA, verify permanent fixes.
- Incident and recall response: sample products, assess lab data, manage recalls.
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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