Agri-Food Quality Course
This course equips you with essential expertise in agri-food quality control for ready-to-eat salads. Delve into managing microbiological and physical risks, implementing HACCP and ISO-based food safety management systems, conducting process validation and verification, and maintaining accurate records to safeguard consumers and adhere to rigorous food safety regulations effectively.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on skills to manage microbiological, chemical, and physical hazards in ready-to-eat salads. Master HACCP principles, CCP identification, critical limits, corrective measures, validation, verification, record-keeping, ISO systems, sanitation protocols, foreign body controls, supplier oversight, and process mapping to boost safety, ensure compliance, and enhance product reliability swiftly.
Elevify advantages
Develop skills
- Control microbiological hazards in RTE salads using practical, targeted strategies.
- Develop and integrate HACCP and ISO-aligned FSMS documentation for salad production.
- Establish and track critical limits, corrective actions, and records at CCPs for fresh produce.
- Create robust plans to prevent and detect foreign bodies in high-risk salad operations.
- Apply verification, validation, and trend analysis to confirm the effectiveness of safety controls.
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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