Food Handler Course for Butcher Shops
Gain expertise in safe meat handling for butcher shops. Learn to manage bacteria, avoid cross-contamination, set up proper zones, control temperatures, and adhere to hygiene, cleaning, and record-keeping protocols. Protect customers, staff, and your business from food safety risks through practical, regulation-aligned training.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides practical training on controlling foodborne risks, safely handling raw meat, and safeguarding customer health in butcher shops. Key topics include basic microbiology, personal hygiene, use of PPE, handwashing and glove protocols, zoning and species separation, cleaning and sanitation, temperature management, minced meat handling, record-keeping, verification, and monitoring per food safety standards.
Elevify advantages
Develop skills
- Proper meat hygiene: master handwashing, PPE, and glove use techniques.
- Effective equipment sanitation: confidently clean knives, tables, bandsaws, and scales.
- Shop risk management: identify critical points, record checks, and resolve hygiene problems quickly.
- Cold chain handling: receive, store, and chill meats to maintain freshness and safety.
- Efficient shop zoning: separate species, tools, and workflows to stop cross-contamination.
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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