Agri-Food Training
Gain mastery in safety for ready-to-eat salads through practical agri-food training tailored for South African contexts. Delve into GMPs, foundational HACCP principles, hygiene standards, cold chain management, equipment sanitation, and effective training for line workers, keeping your food production compliant, streamlined, and prepared for audits every step of the way.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This agri-food course equips you with hands-on skills for managing ready-to-eat produce from receipt through to packing. You will cover Good Manufacturing Practices (GMPs), basic Hazard Analysis and Critical Control Points (HACCP), hygiene protocols, cross-contamination prevention, and cold chain oversight. Gain expertise in inspecting raw materials, washing, cutting, drying, mixing, packing, sanitation procedures, metal detection, and straightforward training techniques for production line staff to ensure ongoing safety, quality, and regulatory adherence.
Elevify advantages
Develop skills
- Master fresh-cut safety fundamentals by implementing GMPs, HACCP, and SSOPs for ready-to-eat salads.
- Ensure hygienic handling to avoid cross-contamination through rigorous personal hygiene practices.
- Control the cold chain by monitoring, recording, and swiftly addressing temperature deviations.
- Inspect raw produce effectively, using defined standards to accept or reject batches.
- Conduct practical on-the-job training by planning, presenting, and evaluating concise sessions for line staff.
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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