HACCP Consultant Course for Biologists
This course equips biologists with essential HACCP skills for consulting on fresh-cut salad safety, covering hazard analysis, CCP management, and compliance documentation.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This HACCP Consultant Course for Biologists provides practical tools to design, implement, and document strong safety plans for fresh-cut salads. You will learn about hazard biology, risk analysis at every process step, selecting CCPs, critical limits, monitoring, corrective actions, and microbiological testing, along with ready-to-use templates, SOPs, and verification strategies to ensure compliance and build client trust.
Elevify advantages
Develop skills
- Mastery of hazard microbiology: assess pathogens, toxins, and spoilage in salads.
- Process risk analysis: evaluate each step from reception to retail for HACCP.
- CCP design for fresh-cut: set limits, monitoring, and quick corrective actions.
- Validation and testing skills: develop microbiological plans and interpret results.
- HACCP documentation toolkit: create records, SOPs, and audit-ready files quickly.
Suggested summary
Before starting, you can change the chapters and 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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