from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Meat Inspection Course delivers focused, practical training on inspection procedures from arrival to final packaging. Learn ante- and post-mortem checks, labeling rules, HACCP-based controls, hygiene and cross-contamination prevention, temperature management, and equipment sanitation. Gain clear, actionable skills to meet U.S. regulatory requirements and protect consumer safety with 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 say
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