Meat Industry Operations Course
Master meat industry operations from hygiene and cross-contamination control to pork cutting, deboning, trimming, and quality checks. Build pro-level butchery skills that boost safety, yield, consistency, and compliance on any modern processing line. This course equips participants with essential knowledge for efficient and safe pork processing lines, covering all key aspects from setup to documentation.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Meat Industry Operations Course provides practical, step-by-step training to manage safe, efficient pork cutting lines. Participants learn start-of-shift hygiene, PPE and sanitation protocols, cross-contamination prevention, and zone-based cleaning procedures. The course covers deboning, trimming, fat control, ergonomics, and tool maintenance, ensuring compliance with HACCP, FSIS, and client specifications through robust traceability, quality assurance, and end-of-shift routines.
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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