Meat Quality Control Course
Gain expertise in meat quality control for butchery. Master inspection protocols, hygiene practices, sensory evaluations, and cold chain management to ensure regulatory compliance, prevent contamination, and supply safe, high-quality meat consistently.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills for meat quality control, including animal and carcass inspections, documentation verification, and adherence to regulations. Cover ante- and post-mortem procedures, sensory assessments, hygiene and evisceration oversight, HACCP and SSOP implementation, cold chain maintenance, traceability systems, and corrective measures to safeguard consumers, minimize waste, and uphold superior meat standards daily.
Elevify advantages
Develop skills
- Apply legal standards to decide on meat acceptance, retention, or rejection.
- Conduct quick ante- and post-mortem inspections to detect diseases and defects.
- Control hygiene and evisceration to avoid fecal, bile, and microbial risks.
- Manage cold chain by maintaining temperatures and addressing deviations.
- Implement HACCP, traceability, and records for meat safety and recalls.
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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