Microbiological Quality Control Course
This course equips participants with essential skills in microbiological quality control for ready-to-eat salads, covering sampling, testing, analysis, investigation, and reporting to ensure food safety and regulatory compliance.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches practical skills for making sampling plans for ready-to-eat salads, doing reliable tests for pathogens and indicators, and understanding results against important regulatory limits. You will learn aseptic methods, monitoring the environment, finding root causes, taking corrective and preventive actions, and reporting clearly to improve food safety choices and support strong quality systems from sampling to final release.
Elevify advantages
Develop skills
- Understand microbiological results: make quick, reliable release decisions.
- Plan salad sampling: decide sample size, how often, and tracking.
- Do main food micro tests: TAC, coliforms, E. coli, Salmonella, Listeria.
- Lead investigations into contamination: use 5 Whys, fishbone, and root cause methods.
- Improve lab QC programs: check methods, track trends, and make clear reports.
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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