Meat Inspection Course
Gain expertise in meat inspection covering ante-mortem and post-mortem checks, HACCP implementation, labelling compliance, hygiene maintenance, temperature control, and documentation. This training equips you to safeguard consumer health and meet food safety regulations in processing plants, ensuring seamless operations from farm to final product.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course offers practical training on meat inspection processes from receipt to packaging. You will learn ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, cross-contamination prevention, temperature monitoring, and equipment cleaning. Develop skills to comply with regulatory standards and ensure food safety effectively.
Elevify advantages
Develop skills
- Apply ground meat standards including labelling, HACCP, and zero tolerance policies.
- Conduct ante-mortem inspections to identify signs of illness, check records, and determine slaughter suitability.
- Perform post-mortem evaluations to identify defects, decide on trimming or rejection, and record findings.
- Maintain hygiene and control critical points to avoid cross-contamination during processing.
- Conduct comprehensive plant audits by mapping processes, reviewing documents, and focusing on risk areas.
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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