Process Control and Hygiene Course
Gain essential skills in process control and hygiene for ready-to-eat foods. This course covers HACCP principles, critical control point monitoring, sanitation practices, incident investigation, and regulatory compliance to prevent contamination, spoilage, off-odours, and recalls, ensuring consumer safety, brand protection, and operational reliability in food production.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Acquire practical expertise in managing food safety hazards through this focused Process Control and Hygiene Course. Master defining critical limits, implementing HACCP-based decisions, designing robust monitoring, verification, and recordkeeping systems, enhancing sanitation and cross-contamination prevention, and effectively resolving incidents via root cause analysis, corrective measures, and ongoing improvements for safer, compliant operations.
Elevify advantages
Develop skills
- HACCP hazard analysis: identify CCPs in RTE poultry and salads quickly.
- Hygiene and sanitation controls: develop CIP, ATP testing, and swab protocols.
- Incident investigation: uncover root causes of spoilage and implement solutions.
- Regulatory process limits: enforce FDA/WHO standards for temps, cooling, and sanitisers.
- Monitoring systems: establish CCP checks, records, audits, and trend analysis.
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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