Meat Quality Control Course
Gain expert skills in meat quality control for butchery work. Master inspection guidelines, cleanliness practices, sensory evaluations, and temperature controls to stop contamination, follow laws, and provide safe, high-quality meat cuts consistently.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches hands-on skills for checking animals and meat carcasses, reviewing papers, and following tough safety rules. You will cover checks before and after slaughter, taste and feel tests, cleanliness and gutting oversight, food safety plans like HACCP and SSOPs, keeping meat cold properly, tracking from farm to shop, and fixing problems to keep buyers safe, cut down waste, and supply top-grade meat daily.
Elevify advantages
Develop skills
- Make meat inspection choices using law standards to pass, hold, or reject.
- Perform pre- and post-slaughter exams to quickly find illness signs and carcass flaws.
- Control hygiene and gutting to block dirt, bile, and germ spread.
- Manage cold storage to hold carcass temperatures right and fix any issues.
- Apply HACCP systems and tracking with logs, key points, and recalls for meat safety.
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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