Agri-Food Quality Course
Gain expertise in agri-food quality control specifically for ready-to-eat salads. This course covers effective management of microbiological and physical hazards, implementation of HACCP and ISO-based food safety management systems, process validation techniques, and meticulous record management. These skills ensure consumer protection and adherence to rigorous international food safety regulations, making your operations safer and more reliable.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to manage microbiological, chemical, and physical hazards in ready-to-eat salads. You will master HACCP principles, CCP identification, critical limits, corrective measures, validation, verification, and record-keeping. Additionally, delve into ISO-aligned systems, sanitation protocols, foreign body detection, supplier oversight, and process mapping to rapidly enhance food safety, regulatory compliance, and product integrity in salad production.
Elevify advantages
Develop skills
- Control microbiological risks in ready-to-eat salads using targeted practical measures.
- Develop and integrate HACCP and ISO-based food safety management systems for salad processing.
- Establish and monitor critical control points, limits, corrective actions, and records for fresh-cut produce.
- Create foreign body prevention and detection strategies for high-risk salad production lines.
- Apply verification, validation, and trend analysis to demonstrate the effectiveness of safety controls.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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