Meat Inspection Course
Gain expertise in meat inspection covering ante-mortem and post-mortem checks, HACCP systems, labelling compliance, hygiene protocols, temperature control, and record-keeping. This training equips you to ensure food safety, prevent contamination, and meet regulatory standards in processing plants, protecting consumers from farm to table.

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 to packaging. You will learn ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, preventing cross-contamination, temperature monitoring, 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 detect abnormalities, decide on trimming or rejection, and record findings.
- Implement hygiene measures and critical control points to avoid cross-contamination during processing.
- Conduct comprehensive plant audits 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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