Meat Inspection Course
Gain expertise in meat inspection covering ante-mortem and post-mortem checks, HACCP systems, labelling compliance, hygiene protocols, temperature management, and record-keeping. Ensure consumer protection and regulatory adherence in food processing facilities from farm to pack.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course provides practical training in meat inspection processes from animal arrival through to packaging. Participants will learn ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices to prevent cross-contamination, temperature monitoring, and equipment cleaning. Develop skills to comply with regulatory standards and safeguard food safety effectively.
Elevify advantages
Develop skills
- Ground meat standards: implement labelling, HACCP, and zero tolerance policies.
- Ante-mortem inspections: identify health issues, check records, and determine slaughter suitability.
- Post-mortem evaluations: examine defects, decide on trimming or rejection, and record findings.
- Hygiene and critical control: avoid cross-contamination during processing stages.
- Facility audits: review operations, validate documentation, and focus on 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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