Meat Quality Control Course
Master meat quality control for professional butchery in Zambia. Gain skills in inspection rules, hygiene practices, organoleptic checks, and cold chain management to prevent contamination, comply with regulations, and supply safe, high-quality meat cuts consistently.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This Meat Quality Control Course equips you with hands-on skills to inspect animals and carcasses, check documentation, and adhere to regulatory standards. Master ante- and post-mortem inspections, organoleptic assessments, hygiene and evisceration controls, HACCP and SSOPs, cold chain handling, traceability systems, and corrective measures to safeguard consumers, minimise waste, and ensure top-tier meat quality daily.
Elevify advantages
Develop skills
- Meat inspection decisions: apply legal criteria to accept, retain, or condemn.
- Ante- and post-mortem checks: spot disease signs and common carcass defects fast.
- Hygiene and evisceration control: prevent fecal, bile, and microbial contamination.
- Cold chain management: keep carcasses within target temps and act on deviations.
- HACCP and traceability: use records, CCPs, and recalls to protect meat safety.
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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