4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Food Quality Course provides practical skills to manage hazards, prevent contamination, and minimise complaints in ready-to-eat chicken salad production. Learn to handle calibration, sanitation, zoning, and allergen control, apply HACCP-style critical limits, develop monitoring schedules, audit suppliers, and use KPIs to drive continuous improvement, better compliance, and safer, longer-lasting products.
Elevify advantages
Develop skills
- HACCP critical control: set cooking, cooling and sealing limits with confidence.
- Food hazard mapping: link process steps to biological, chemical and physical risks.
- Microbial control in RTE foods: apply SSOPs, zoning and rapid cooling in practice.
- Foreign material prevention: manage belts, films, tools and packaging inspections.
- Internal audits and KPIs: build checklists, track complaints and drive improvements.
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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