Food Handler Course for Butcher Shops
Gain expertise in safe meat handling for butcher shops. Learn to control bacteria, prevent cross-contamination, set up proper zones, manage temperatures, and adhere to hygiene, cleaning, and documentation standards to protect customers, staff, and your business.

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