Meat Inspection Course
Gain expertise in meat inspection from farm to packaging. Master ante-mortem and post-mortem examinations, HACCP systems, labelling requirements, hygiene protocols, temperature management, and record-keeping to safeguard public health and achieve regulatory compliance in processing facilities.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course offers practical training in meat inspection processes, covering checks before and after slaughter, labelling standards, HACCP controls, hygiene practices, preventing cross-contamination, temperature control, and equipment cleaning. Develop skills to comply with regulations and ensure food safety effectively.
Elevify advantages
Develop skills
- Apply ground meat standards including labelling, HACCP, and strict contamination rules.
- Conduct ante-mortem inspections to identify health issues, 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 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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