from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches practical skills for safe food fermentation. You will learn microbial ecology, raw material checks, and key controls like pH, temperature, salt, and time for sauerkraut and kettle-souring. Develop expertise in hygiene, sanitation, testing, records, and risk management to prevent issues and ensure consumer safety.
Elevify advantages
Develop skills
- Master fermentation hygiene to stop cross-contamination.
- Plan microbial controls for safe beer and sauerkraut.
- Perform pH, temperature, and sensory testing on batches.
- Evaluate raw materials like grains and produce for safety.
- Apply food safety rules for pH, salt, and labeling.
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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