Meat Inspection Course
Gain expertise in meat inspection covering the full process from farm to packaging. Master ante-mortem and post-mortem examinations, HACCP systems, labelling requirements, hygiene protocols, temperature management, and record-keeping to ensure regulatory compliance and consumer protection in food processing facilities.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course offers practical training on meat inspection processes from animal arrival to packaging. You will learn ante-mortem and post-mortem inspections, labelling standards, HACCP controls, hygiene practices, preventing cross-contamination, temperature control, and equipment cleaning. Develop skills to comply with regulations and safeguard public health 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 facility inspections by mapping operations, reviewing documentation, and focusing on risk areas.
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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