Food Handler Course for Butcher Shops
Gain expertise in safe meat handling for butcher shops. Learn to manage bacteria, avoid cross-contamination, set up effective zones, control temperatures, and adhere to hygiene, cleaning, and record-keeping protocols to ensure customer safety, team protection, and business compliance.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course provides practical training on controlling foodborne risks, safely handling raw meat, and safeguarding customer health in butcher shops. Key topics include microbiology basics, personal hygiene, PPE use, handwashing protocols, zoning and species separation, cleaning routines, temperature management, minced meat procedures, recordkeeping, verification, and monitoring per food safety standards.
Elevify advantages
Develop skills
- Hygienic meat handling: master handwashing, PPE, and glove protocols.
- Sanitary equipment maintenance: confidently clean knives, tables, bandsaws, and scales.
- Risk-based shop controls: identify CCPs, record checks, and resolve hygiene issues promptly.
- Cold chain expertise: receive, store, and chill meats to maintain freshness.
- Effective shop zoning: separate species, tools, and workflows to prevent cross-contamination.
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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