Food Handler Course for Butcher Shops
Gain expertise in safe meat handling for butcher shops: manage bacteria, avoid cross-contamination, set up proper zones, control temperatures, adhere to hygiene, cleaning, and record-keeping protocols to safeguard customers, staff, and business operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides practical training on controlling foodborne risks, safe raw meat management, and customer health protection in butcher shops. Key topics include microbiology basics, personal hygiene, PPE use, handwashing protocols, zoning and species separation, cleaning routines, temperature management, minced meat handling, record-keeping, verification, and monitoring per food safety standards.
Elevify advantages
Develop skills
- Hygienic meat handling: master handwashing, PPE, and glove protocols.
- Sanitary equipment maintenance: effectively clean knives, tables, bandsaws, and scales.
- Risk-based shop oversight: identify CCPs, record checks, and resolve hygiene problems swiftly.
- Cold chain expertise: handle receiving, storage, and chilling of meats for optimal freshness.
- Efficient shop zoning: separate species, tools, and workflows to block cross-contamination.
Suggested summary
Before starting, you can change the chapters and 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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