Meat Inspection Course
Gain expertise in meat inspection processes from farm to packaging. The course covers ante-mortem and post-mortem inspections, HACCP-based risk controls, labelling regulations, hygiene protocols, temperature management, and record-keeping to ensure consumer protection and regulatory compliance in food processing facilities.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course provides practical training in meat inspection procedures from arrival through to packaging. Participants will learn ante-mortem and post-mortem examinations, labelling requirements, HACCP controls, hygiene practices, cross-contamination prevention, temperature control, and equipment cleaning. Acquire essential skills to comply with regulatory standards and safeguard public health effectively.
Elevify advantages
Develop skills
- Ground meat standards: implement labelling, HACCP, and zero-tolerance policies.
- Ante-mortem inspections: identify clinical signs, check records, and determine slaughter suitability.
- Post-mortem evaluations: examine lesions, decide on trimming or condemnation, and record findings.
- Hygiene and critical control points: avoid cross-contamination during evisceration and grinding.
- Facility inspections: chart processes, audit records, and focus 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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