Meat Inspection Course
Gain expertise in meat inspection covering ante-mortem and post-mortem evaluations, HACCP implementation, labelling compliance, hygiene protocols, temperature management, and sanitation procedures. This training equips you to safeguard public health and meet regulatory demands in food processing facilities effectively.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course provides practical training on meat inspection processes from animal arrival through to packaging. Participants will learn ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, cross-contamination prevention, temperature monitoring, and equipment cleaning to comply with regulatory standards and ensure food safety.
Elevify advantages
Develop skills
- Apply ground meat standards including labelling, HACCP, and zero tolerance policies.
- Conduct ante-mortem inspections to identify health issues, review documentation, and determine slaughter suitability.
- Perform post-mortem assessments to evaluate abnormalities, decide on trimming or condemnation, and record findings.
- Implement hygiene measures and critical control points to avoid cross-contamination during processing.
- Conduct comprehensive plant inspections by mapping operations, checking records, and focusing on risk areas.
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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