Meat Inspection Course
Gain expertise in meat inspection covering the full chain from farm to finished product. The program teaches ante-mortem and post-mortem inspections, HACCP systems, labeling compliance, hygiene protocols, temperature management, and record-keeping to ensure consumer protection and regulatory adherence in food processing facilities.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides practical training on meat inspection processes from animal arrival through to packaging. Participants will master ante-mortem and post-mortem examinations, labeling standards, HACCP controls, hygiene practices, cross-contamination prevention, temperature monitoring, and equipment cleaning. Acquire essential skills to comply with regulatory standards and safeguard public health effectively.
Elevify advantages
Develop skills
- Ground meat standards: implement labeling, HACCP, and strict tolerance policies.
- Ante-mortem inspections: identify health issues, check documentation, and determine slaughter suitability.
- Post-mortem evaluations: examine abnormalities, decide on trimming or rejection, and record findings.
- Hygiene and critical control: avoid contamination during processing from gutting to mincing.
- Facility audits: chart operations, review logs, and focus on risk-prone zones.
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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