Agri-Food Quality Course
Gain expertise in agri-food quality control for ready-to-eat salads. Master management of microbiological and physical hazards, implementation of HACCP and ISO-based systems, process validation, and record-keeping to ensure consumer safety and compliance with rigorous food standards in South African contexts.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course equips you with hands-on skills to manage microbiological, chemical, and physical hazards in ready-to-eat salads. Delve into HACCP principles, CCP identification, critical limits, corrective measures, validation, verification, and documentation. Discover ISO-aligned systems, cleaning protocols, contaminant detection, supplier oversight, and process mapping to rapidly boost food safety, regulatory adherence, and product integrity.
Elevify advantages
Develop skills
- Manage microbiological risks in RTE salads using practical strategies.
- Develop HACCP and ISO-aligned FSMS plans for salad production.
- Establish and track CCP limits, actions, and records for fresh produce.
- Create foreign body prevention and detection systems for salad lines.
- Apply verification, validation, and trend analysis for effective controls.
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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Course in PDF