Agri-Food Quality Course
Gain expertise in agri-food quality control for ready-to-eat salads. Master techniques to manage microbiological, chemical, and physical hazards, implement HACCP and ISO-based food safety management systems, validate processes, and maintain records to ensure consumer protection and regulatory compliance in salad production.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Acquire hands-on skills to manage microbiological, chemical, and physical risks in ready-to-eat salads. Master HACCP principles including CCP identification, critical limits, corrective actions, validation, verification, and record-keeping. Delve into ISO-based food safety systems, sanitation protocols, foreign body detection, supplier management, and process mapping to rapidly enhance safety, compliance, and product reliability.
Elevify Advantages
Develop Skills
- Control microbiological risks in RTE salads using targeted practical measures.
- Develop and align HACCP and ISO-based FSMS documents for salad processing.
- Establish and monitor CCP critical limits, corrective actions, and records for fresh-cut produce.
- Design foreign body prevention and detection plans for high-risk salad lines.
- Execute verification, validation, and trend analysis to confirm control effectiveness.
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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