Meat Industry Operations Course
Gain expertise in meat industry operations, covering hygiene, cross-contamination prevention, pork cutting, deboning, trimming, and quality assurance. Develop professional butchery skills to enhance safety, yield, consistency, and regulatory compliance in modern processing environments.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This course provides hands-on training for managing safe and efficient pork cutting operations. Key topics include initial hygiene protocols, PPE usage, sanitation practices, preventing cross-contamination, and structured cleaning procedures. Participants will master deboning techniques, trimming methods, fat management, ergonomic practices, and tool maintenance, all while adhering to HACCP, FSIS standards, and client requirements through robust traceability, quality inspections, and end-of-shift processes.
Elevify Advantages
Develop Skills
- Hygienic line setup: apply start-of-shift PPE, sanitation, and entry controls.
- Pork cutting mastery: perform fast, precise deboning, trimming, and fat control.
- Cross-contamination control: implement zoning, tool segregation, and glove rules.
- Meat quality and safety checks: detect defects, verify specs, and act immediately.
- Traceability and records: maintain HACCP logs, labels, and batch documentation.
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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