Process Control and Hygiene Course
This course equips you with vital process control and hygiene expertise for ready-to-eat foods like poultry and salads. Delve into HACCP hazard analysis, critical control point monitoring, robust sanitation protocols, thorough incident investigations, and strict regulatory compliance to avert contamination, spoilage, off-odors, and recalls, safeguarding your brand, consumers, and legal standards effectively.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Gain essential skills in this focused Process Control and Hygiene Course to identify hazards, establish critical limits, and implement HACCP principles effectively. Master designing monitoring, verification, and record-keeping systems, enhancing sanitation and preventing cross-contamination, while managing incidents via root cause analysis, corrective measures, and ongoing improvements for safer operations.
Elevify Advantages
Develop Skills
- Conduct HACCP hazard analysis to swiftly identify CCPs in RTE poultry and salads.
- Design hygiene and sanitation controls including CIP, ATP testing, and swab protocols.
- Perform incident investigations to uncover root causes of spoilage and implement solutions.
- Apply regulatory process limits such as FDA/WHO temperatures, cooling, and sanitizer standards.
- Establish monitoring systems with 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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