Meat Industry Operations Course
This course equips you with essential skills for meat processing lines, focusing on hygiene, cross-contamination prevention, precise pork cutting, deboning, trimming, and rigorous quality controls. Develop professional butchery expertise to enhance safety, product yield, consistency, and regulatory compliance in modern facilities.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on skills to manage safe and efficient pork cutting operations. Cover start-of-shift hygiene, PPE use, sanitation protocols, preventing cross-contamination, and zone cleaning. Learn deboning, trimming, fat management, ergonomics, tool maintenance, while ensuring HACCP, FSIS, and client standards through traceability, quality inspections, and end-of-shift procedures.
Elevify advantages
Develop skills
- Hygienic setup of processing lines with PPE, sanitation, and entry protocols.
- Expert pork cutting including deboning, trimming, and fat management.
- Effective cross-contamination prevention using zoning and tool controls.
- Quality and safety inspections to identify defects and ensure standards.
- Accurate traceability through HACCP records, labelling, and batch tracking.
Suggested summary
Before starting, you can change the chapters and 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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