Meat Industry Operations Course
This course teaches meat industry operations, focusing on hygiene, cross-contamination prevention, pork cutting techniques like deboning and trimming, quality assurance, and compliance with HACCP and FSIS standards. Students gain professional butchery skills to enhance safety, efficiency, yield, consistency, and regulatory adherence in modern processing environments.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on training in operating safe, efficient pork cutting lines, covering hygiene protocols, PPE use, sanitation, cross-contamination prevention, zone cleaning, deboning, trimming, fat management, ergonomics, tool maintenance, HACCP compliance, FSIS standards, traceability, quality inspections, and end-of-shift procedures.
Elevify advantages
Develop skills
- Hygienic line setup: apply start-of-shift PPE, sanitation, and entry controls.
- Pork cutting mastery: perform fast, precise deboning, trimming, and fat control.
- Cross-contamination control: implement zoning, tool segregation, and glove rules.
- Meat quality and safety checks: detect defects, verify specs, and act immediately.
- Traceability and records: maintain HACCP logs, labels, and batch documentation.
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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