Food Handler Course for Butcher Shops
Gain expertise in safe meat handling for butcher shops. Learn to manage bacteria, avoid cross-contamination, set up proper zones, control temperatures, and adhere to hygiene, cleaning, and documentation protocols to ensure customer safety, team well-being, and business compliance with regulations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course provides practical training on controlling foodborne risks, safe handling of raw meat, and safeguarding customer health in butcher shops. Key topics include basic microbiology, personal hygiene practices, use of PPE, proper glove and handwashing techniques, zoning and species segregation, cleaning and sanitation methods, temperature management, handling minced meat, record-keeping, verification processes, and simple monitoring as per food safety standards.
Elevify advantages
Develop skills
- Proper meat handling hygiene: master handwashing, PPE usage, and glove protocols.
- Effective equipment sanitation: confidently clean knives, tables, bandsaws, and scales.
- Shop risk management: identify critical control points, maintain logs, and resolve hygiene issues promptly.
- Cold chain expertise: handle receiving, storage, and chilling of meats to preserve freshness.
- Efficient shop zoning: organise species, tools, and workflow to eliminate cross-contamination risks.
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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