Meat Inspection Course
Gain expertise in meat inspection covering the full process from farm arrival to packaging. Master ante-mortem and post-mortem examinations, HACCP systems, labeling compliance, hygiene protocols, temperature management, and record-keeping 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 offers practical training in meat inspection processes, covering checks before and after slaughter, labeling standards, HACCP controls, hygiene practices, preventing cross-contamination, temperature oversight, and equipment cleaning. Build skills to comply with regulations and safeguard food safety effectively.
Elevify advantages
Develop skills
- Apply ground meat standards including labeling, HACCP, and strict zero tolerance rules.
- Conduct ante-mortem inspections to identify signs of illness, check records, and determine slaughter suitability.
- Perform post-mortem evaluations to identify defects, decide on trimming or rejection, and record findings.
- Maintain hygiene and control critical points to avoid cross-contamination during processing.
- Conduct comprehensive plant inspections by mapping operations, reviewing documents, and focusing on risks.
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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