Meat Inspection Course
Gain expertise in meat inspection covering the full chain from farm to final packaging. The training includes ante-mortem and post-mortem inspections, HACCP implementation, labelling compliance, hygiene protocols, temperature management, and thorough documentation to ensure consumer protection and regulatory adherence in food processing facilities.

from 4 to 360h 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 master ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, cross-contamination prevention, temperature monitoring, and equipment cleaning. Acquire essential skills to comply with regulatory standards and safeguard public health effectively.
Elevify advantages
Develop skills
- Apply standards for ground meat including labelling, HACCP, and strict pathogen controls.
- Conduct ante-mortem inspections to identify health issues, check records, and determine slaughter suitability.
- Perform post-mortem evaluations to detect abnormalities, decide on trimming or rejection, and record findings.
- Maintain hygiene and critical control points to avoid cross-contamination during processing stages.
- Conduct comprehensive plant inspections by mapping operations, reviewing documentation, and focusing on risk areas.
Suggested summary
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