Meat Quality Control Course
Master meat quality control for professional butchery in Botswana. Gain skills in inspection rules, hygiene practices, organoleptic checks, and cold chain management to prevent contamination, comply with regulations, and deliver safe, premium meat cuts consistently every day.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Meat Quality Control Course equips you with practical skills to inspect animals and carcasses, verify documentation, and adhere to strict regulatory standards in Botswana. You will learn ante- and post-mortem inspection techniques, organoleptic evaluation methods, hygiene and evisceration controls, HACCP and SSOP implementation, cold chain management, traceability systems, and corrective actions to safeguard consumers, minimise waste, and ensure consistent premium meat quality daily.
Elevify advantages
Develop skills
- Meat inspection decisions: apply legal criteria to accept, retain, or condemn.
- Ante- and post-mortem checks: spot disease signs and common carcass defects fast.
- Hygiene and evisceration control: prevent fecal, bile, and microbial contamination.
- Cold chain management: keep carcasses within target temps and act on deviations.
- HACCP and traceability: use records, CCPs, and recalls to protect meat safety.
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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