Process Control and Hygiene Course
This course builds expertise in process control and hygiene for ready-to-eat foods like poultry and salads. You will learn HACCP hazard analysis, CCP monitoring, sanitation protocols, incident investigations, and regulatory standards to avoid contamination, spoilage, off-odors, and recalls, ensuring consumer safety, brand protection, and full compliance with FDA and WHO guidelines.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills in this focused Process Control and Hygiene Course to handle hazards, set critical limits, and use HACCP principles confidently. Master designing monitoring, verification, and record systems, improve sanitation and prevent cross-contamination, and manage incidents via root cause analysis, fixes, and ongoing enhancements for safer operations.
Elevify advantages
Develop skills
- HACCP hazard analysis: identify CCPs in RTE poultry and salads quickly.
- Hygiene and sanitation control: create CIP, ATP testing, and swab procedures.
- Incident investigation: find root causes of spoilage and implement solutions.
- Regulatory process limits: follow FDA/WHO temperatures, cooling, and sanitizer rules.
- Monitoring systems: establish CCP checks, records, audits, and trend analysis.
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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