Processing and Traceability of Meat Products Course
Gain mastery in meat processing and tracking systems spanning farm to table. Explore operational procedures, marking techniques, temperature management, documentation aligned with HACCP standards, and retrieval strategies to safeguard consumers, comply with rules, and enhance butchery business performance. This training builds vital competencies for safe, efficient meat supply operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with essential tools to oversee meat handling from farm to consumer table. You will cover facility operations, temperature control and hygiene measures, accurate product marking, and electronic tracking methods. Gain expertise in regulatory documentation, problem identification, product retrieval processes, and ongoing enhancements to ensure quality, regulatory adherence, and greater consumer trust.
Elevify advantages
Develop skills
- Develop meat tracking pathways with structured farm-to-table monitoring.
- Establish temperature and hygiene protocols to maintain safety standards.
- Conduct event probes including retrievals, source tracing, and forward tracking swiftly.
- Integrate HACCP and ISO 22000 principles into record systems for compliance.
- Enhance marking and batch identification using codes, bars, and QR technologies.
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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