Meat Inspection Course
Gain expertise in meat inspection covering the full production chain. Learn essential ante-mortem and post-mortem evaluations, HACCP systems, labelling compliance, hygiene protocols, temperature management, and record-keeping to ensure consumer protection and regulatory adherence in food processing facilities. This training equips you with vital skills for safe meat handling in contemporary plants.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course provides practical training on meat inspection processes from delivery to packaging. Participants will master ante-mortem and post-mortem examinations, labelling standards, HACCP controls, hygiene practices, contamination prevention, temperature oversight, and equipment cleaning to comply with regulations and safeguard public health.
Elevify advantages
Develop skills
- Apply ground meat standards including labelling, HACCP, and strict pathogen controls.
- Conduct ante-mortem inspections to identify health issues, check documentation, and determine slaughter suitability.
- Perform post-mortem assessments, evaluate defects, decide on trimming or rejection, and record findings.
- Maintain hygiene and critical control points to avoid cross-contamination during processing stages.
- Conduct comprehensive plant audits by mapping operations, reviewing logs, and focusing on risk zones.
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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Course in PDF