Processing and Traceability of Meat Products Course
Gain mastery in meat processing and tracking from source to consumer. Explore facility operations, marking systems, temperature control, records based on HACCP, and recall procedures to ensure safety, regulatory adherence, and robust butchery business performance. This training builds vital skills for professional meat operations in Sierra Leone.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on methods to oversee meat handling from farm to fork. You will cover factory processes, cold storage management, hygiene practices, accurate product marking, and electronic tracking tools. Gain expertise in regulatory-compliant documentation, spotting issues, handling recalls, and ongoing enhancements to safeguard quality, comply with rules, and boost buyer trust.
Elevify advantages
Develop skills
- Design meat tracking systems: create straightforward farm-to-table monitoring processes.
- Set up cold chain and hygiene measures: maintain meat safety and standards compliance.
- Handle incident probes: execute quick recalls, back-tracks, and forward-traces.
- Use HACCP and ISO 22000 for tracking: match factory logs to global benchmarks.
- Improve marking and batch codes: apply IDs, barcodes, and QR codes smartly.
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 workloadWhat our students say
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