Process Control and Hygiene Course
This course equips you with essential process control and hygiene skills for ready-to-eat foods like poultry and salads. Master HACCP hazard analysis, CCP monitoring, sanitation protocols, incident investigations, and regulatory standards to avoid contamination, spoilage, off-odors, recalls, and ensure 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 handle hazards, set critical limits, and implement HACCP confidently. Master monitoring, verification, recordkeeping, sanitation, cross-contamination prevention, and incident management 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 control: develop CIP, ATP testing, and swab procedures.
- Incident investigation: identify spoilage root causes and implement solutions.
- Regulatory process limits: use FDA/WHO standards for temps, cooling, sanitizers.
- Monitoring systems: establish 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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