Meat Inspection Course
Gain expertise in meat inspection covering the full production chain. Master ante-mortem and post-mortem inspections, implement HACCP controls, adhere to labelling requirements, maintain hygiene, manage temperatures, and handle documentation to ensure consumer protection and regulatory compliance in food processing facilities.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course provides practical training on meat inspection processes from delivery to packaging. Participants will learn ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, contamination prevention, temperature monitoring, and equipment cleaning. Acquire essential skills to comply with regulatory standards and safeguard public health effectively.
Elevify advantages
Develop skills
- Apply Australian standards for ground meat including labelling, HACCP, and strict contamination controls.
- Conduct ante-mortem inspections to identify health issues, check records, and determine slaughter suitability.
- Perform post-mortem evaluations to identify defects, decide on trimming or rejection, and record findings.
- Implement hygiene measures and critical control points to avoid cross-contamination during processing.
- Conduct comprehensive plant audits by mapping operations, reviewing documentation, and focusing on risk areas.
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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