Meat Quality Control Course
Gain expertise in meat quality control for butchery pros. Master inspection protocols, cleanliness standards, sensory evaluations, and cold storage management to avoid contamination, follow regulations, and supply safe, high-quality meat cuts consistently.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills for inspecting livestock and carcasses, checking paperwork, and complying with tough food safety rules. You'll cover pre- and post-slaughter checks, sensory assessments, sanitation during gutting, HACCP systems, SSOPs, temperature control in the cold chain, product tracking, and fixing issues to safeguard buyers, cut down on losses, and ensure top-grade meat quality daily.
Elevify advantages
Develop skills
- Make sound meat inspection calls using legal standards to pass, hold, or reject.
- Perform quick ante- and post-mortem exams to detect illnesses and carcass flaws.
- Maintain hygiene and evisceration processes to block faecal, bile, and germ spread.
- Manage cold chain to hold optimal carcass temperatures and handle any breaks.
- Apply HACCP, records, critical points, and recall methods for meat safety.
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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