Agri-Food Training
This course equips you with essential skills for safe production of ready-to-eat salads. Master GMPs, HACCP fundamentals, personal hygiene to avoid cross-contamination, cold chain monitoring, raw material checks, processing techniques like washing and packing, equipment sanitation, metal detection, and effective on-the-job training for workers. Ensure your operations are always compliant, efficient, and prepared for audits in the agri-food sector.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This agri-food training provides hands-on skills for handling ready-to-eat produce from receipt to packaging. You will learn Good Manufacturing Practices (GMPs), basic HACCP principles, hygiene standards, cross-contamination prevention, and cold chain management. Gain expertise in inspecting raw materials, washing, cutting, drying, mixing, packing, sanitation, metal detection, and delivering simple training to line workers for daily safety, quality, and compliance.
Elevify advantages
Develop skills
- Apply GMPs, HACCP, and SSOPs for fresh-cut salad safety.
- Prevent cross-contamination through strict hygiene practices.
- Monitor and manage cold chain temperatures effectively.
- Inspect raw produce and decide on acceptance or rejection.
- Design and conduct practical training for production line staff.
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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