Food Handler Course for Butcher Shops
Gain expertise in safe meat handling for butcher shops by mastering bacteria control, preventing cross-contamination, setting up proper zones, managing temperatures, and adhering to hygiene, cleaning, and record-keeping protocols to ensure customer safety, team protection, and business compliance.

from 4 to 360h 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 basic microbiology, personal hygiene, use of PPE, handwashing and glove protocols, zoning and species segregation, cleaning and sanitation procedures, temperature management, minced meat handling, record-keeping, verification, and monitoring in line with food safety standards.
Elevify advantages
Develop skills
- Proper meat handling hygiene: master handwashing, PPE, and glove use techniques.
- Effective equipment sanitation: confidently clean knives, tables, bandsaws, and scales.
- Shop risk management: identify critical control points, record checks, and resolve hygiene problems swiftly.
- Cold chain expertise: handle receiving, storage, and chilling of meats to maintain freshness.
- Efficient shop zoning: organise species separation, tools, and workflow to avoid 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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