Process Control and Hygiene Course
This training equips you with essential process control and hygiene expertise for ready-to-eat foods. Delve into HACCP principles, critical control point monitoring, sanitation protocols, incident investigations, and regulatory standards to avoid contamination, spoilage odours, recalls, and ensure brand protection, consumer safety, and full compliance.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain practical skills in this concise Process Control and Hygiene Training 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 enhancements for safer operations.
Elevify advantages
Develop skills
- Conduct HACCP hazard analysis to identify CCPs in RTE poultry and salads swiftly.
- Develop hygiene and sanitation controls including CIP, ATP testing, and swab procedures.
- Investigate incidents to uncover root causes of spoilage and implement solutions.
- Apply regulatory process limits like FDA/WHO temperatures, cooling, and sanitiser requirements.
- Establish monitoring systems for CCP checks, records, audits, and trend analysis.
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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