Food Handler Course for Butcher Shops
Gain expertise in safe meat handling for butcher shops by mastering bacteria control, cross-contamination prevention, shop zoning, temperature management, hygiene practices, cleaning procedures, and documentation to safeguard customers, staff, and business operations effectively.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides practical training on controlling foodborne risks, safe raw meat management, and customer health protection in butcher shops. Key topics include basic microbiology, personal hygiene, PPE use, handwashing and glove protocols, zoning and species separation, cleaning and sanitation, temperature control, minced meat handling, record-keeping, verification, and monitoring per food safety standards.
Elevify advantages
Develop skills
- Proper meat hygiene: master handwashing, PPE, and glove usage techniques.
- Equipment sanitation: confidently clean knives, tables, bandsaws, and scales.
- Shop risk management: identify critical points, record checks, and resolve hygiene problems quickly.
- Cold chain control: handle receiving, storage, and chilling of meats for optimal freshness.
- Effective 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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