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

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Acquire hands-on skills in meat quality control, including animal and carcass inspections, documentation verification, and adherence to food safety regulations. Cover ante-mortem and post-mortem examinations, sensory assessments, hygiene and evisceration oversight, HACCP and SSOP implementation, cold chain maintenance, traceability protocols, and corrective measures to safeguard consumers, cut down waste, and uphold superior meat standards daily.
Elevify advantages
Develop skills
- Apply legal standards to decide on accepting, holding, or rejecting meat.
- Perform quick ante-mortem and post-mortem checks to detect diseases and defects.
- Ensure hygiene during evisceration to avoid contamination from faeces, bile, and microbes.
- Manage cold chain to maintain proper carcass temperatures and handle deviations.
- Implement HACCP, SSOPs, and traceability 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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