Process Control and Hygiene Course
This course teaches process control and hygiene for ready-to-eat foods like poultry and salads. You will master HACCP hazard analysis, identify critical control points, set up sanitation protocols, investigate incidents, apply FDA and WHO regulatory limits, and create monitoring systems to avoid contamination, spoilage, off-odors, and recalls while ensuring compliance and protecting consumers and brand reputation.
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. Build strong monitoring, verification, and record systems, improve sanitation and prevent cross-contamination, and manage incidents with root cause analysis, fixes, and ongoing improvements for safer operations.
Elevify advantages
Develop skills
- HACCP hazard analysis to identify CCPs in RTE poultry and salads.
- Hygiene and sanitation controls including CIP, ATP tests, and swab routines.
- Incident investigation to find root causes of spoilage and implement fixes.
- Regulatory process limits using FDA/WHO standards for temps, cooling, sanitizers.
- Monitoring systems with CCP checks, records, audits, and trend analysis.
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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