Meat Inspection Course
Gain expertise in meat inspection covering the entire supply chain from farm to pack. Delve into ante-mortem and post-mortem inspections, HACCP systems, labelling compliance, hygiene measures, temperature regulation, and record-keeping to uphold consumer safety and regulatory adherence in contemporary processing facilities. This comprehensive course equips professionals with vital knowledge for operational excellence.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This programme offers practical training on meat inspection processes from receipt to packaging. Participants will master ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, contamination prevention, temperature oversight, and sanitation protocols. Acquire essential skills to comply with regulatory standards and safeguard public health effectively.
Elevify Advantages
Develop Skills
- Ensure ground meat meets standards by implementing labelling, HACCP, and strict zero-tolerance protocols.
- Conduct ante-mortem inspections to identify health issues, verify documentation, and determine slaughter suitability.
- Perform post-mortem evaluations to detect abnormalities, decide on trimming or rejection, and record findings accurately.
- Maintain hygiene and critical control points to avoid cross-contamination during evisceration and grinding stages.
- Conduct facility audits by analysing workflows, checking records, and focusing on high-risk zones.
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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