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Agri-Food Quality Course

Agri-Food Quality Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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