Agri-Food Quality Course
Gain expertise in agri-food quality control for ready-to-eat salads. Master techniques to manage microbiological, chemical, and physical hazards. Implement HACCP principles, select critical control points, set limits, and execute corrective actions. Learn validation, verification, recordkeeping, sanitation, supplier oversight, and foreign body detection to ensure safety, compliance, and reliable products that meet global standards.

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 risks in ready-to-eat salads. You will master HACCP implementation, CCP identification, critical limits, corrective measures, validation, verification, and record management. Additionally, explore ISO-aligned systems, sanitation protocols, foreign body detection, supplier controls, and process mapping to rapidly enhance food safety, regulatory compliance, and product integrity in fresh produce operations.
Elevify advantages
Develop skills
- Control microbiological risks in RTE salads using practical steps.
- Develop HACCP and ISO-based FSMS for salad processing.
- Monitor CCP limits, actions, and records for fresh produce.
- Create foreign body prevention and detection strategies.
- Apply verification, validation, and trend analysis for efficacy.
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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