Meat Inspection Course
Gain expertise in comprehensive meat inspection covering farm-to-packaging stages. The training includes ante-mortem and post-mortem evaluations, HACCP implementation, labelling compliance, hygiene protocols, temperature management, and thorough documentation. Designed to equip learners with the knowledge to ensure consumer safety and regulatory adherence in food processing facilities across Botswana.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course offers practical training in meat inspection processes from animal arrival through to packaging. Participants will master ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, cross-contamination prevention, temperature monitoring, and equipment cleaning. Acquire essential skills to comply with regulatory standards and safeguard public health effectively.
Elevify advantages
Develop skills
- Develop skills in ground meat standards: implement labelling, HACCP, and strict zero-tolerance policies.
- Master ante-mortem inspections: identify health indicators, check documentation, and determine slaughter suitability.
- Excel in post-mortem assessments: evaluate abnormalities, decide on trimming or rejection, and record findings accurately.
- Enhance hygiene and critical control practices: avoid cross-contamination during processing from gutting to mincing.
- Conduct effective plant audits: analyse operations, review logs, and focus on potential risk zones.
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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