HACCP Consultant Course for Biologists
Master HACCP for fresh-cut salads as a biology professional. Learn to analyze hazards, design CCPs, set critical limits, and build testing and documentation plans that turn your scientific expertise into high-impact food safety consulting.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This HACCP Consultant Course for Biologists gives you practical tools to design, implement, and document robust safety plans for fresh-cut salads. Learn hazard biology, risk analysis at each process step, CCP selection, critical limits, monitoring, corrective actions, and microbiological testing, plus ready-to-use templates, SOPs, and verification strategies to support compliance and client confidence.
Elevify advantages
Develop skills
- Hazard microbiology mastery: assess pathogens, toxins, and spoilage in salads.
- Process risk analysis: evaluate each step from reception to retail for HACCP.
- CCP design for fresh-cut: set limits, monitoring, and rapid corrective actions.
- Validation and testing skills: build microbiological plans and interpret results.
- HACCP documentation toolkit: create records, SOPs, and audit-ready files fast.
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 workloadWhat our students say
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