4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This HACCP Course provides practical, step-by-step skills to develop and sustain a solid safety plan for ready-to-eat salad production lines. Learn to map out processes, spot and assess hazards, establish CCPs and critical limits, and implement real-time monitoring, verification, and record-keeping. Acquire tools for training staff, managing pushback, acing audits, and remaining compliant with stringent regulatory and customer requirements.
Elevify Advantages
Develop Skills
- HACCP hazard analysis: quickly identify biological, chemical, and physical food risks.
- CCP selection: select and justify critical control points for actual salad production lines.
- Monitoring & limits: establish CCP limits and monitor them using tests, sensors, and logs.
- Corrective actions: implement predefined remedies, root-cause analysis, and product verification.
- HACCP records & audits: create efficient documentation, traceability, and audit preparedness.
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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