Meat Inspection Course
Gain expertise in comprehensive meat inspection covering farm-to-package stages. The program teaches ante-mortem and post-mortem evaluations, HACCP implementation, labelling compliance, hygiene protocols, temperature management, and thorough documentation. Designed to equip learners with the knowledge to ensure consumer safety and regulatory adherence in food processing facilities.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course offers practical training in meat inspection processes from animal arrival through to packaging. Participants will master ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, cross-contamination prevention, temperature monitoring, and equipment cleaning. Acquire essential skills to comply with regulatory standards and safeguard public health effectively.
Elevify advantages
Develop skills
- Apply ground meat standards including labelling, HACCP, and strict zero tolerance policies.
- Conduct ante-mortem inspections to identify health issues, check documentation, and determine slaughter suitability.
- Perform post-mortem assessments to evaluate abnormalities, decide on trimming or rejection, and record findings.
- Implement hygiene measures and critical control points to avoid cross-contamination during processing.
- Conduct facility audits by reviewing workflows, verifying records, and focusing on high-risk zones.
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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