Meat Inspection Course
Master meat inspection from farm to package. Learn ante- and post-mortem checks, HACCP-based controls, labelling rules, hygiene, temperature control, and documentation to protect consumers and ensure full compliance in modern food plants. Dis course gi yuh di skills fi check meat proper from it reach di plant til it pack up, meetin all di rules fi keep tings safe.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Dis Meat Inspection Course gi yuh focused, practical trainin pon inspection procedures from arrival to final packaging. Learn ante- an post-mortem checks, labelling rules, HACCP-based controls, hygiene an cross-contamination prevention, temperature management, an equipment sanitation. Gain clear, actionable skills fi meet U.S. regulatory requirements an protect consumer safety wid confidence.
Elevify advantages
Develop skills
- Ground meat compliance: apply US rules on labels, HACCP, and zero tolerance.
- Ante-mortem checks: spot clinical signs, review records, decide fit for slaughter.
- Post-mortem decisions: assess lesions, justify trim or condemnation, document actions.
- Hygiene and CCP control: prevent cross-contamination from evisceration to grinding.
- Plant inspection overview: map workflow, verify records, and target high-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 are saying
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