- Forside
- International
- Slaughterhouse operations
Slaughterhouse operations
A one-week professional course focusing on animal welfare, hygiene, and slaughter techniques.
Course information
Schools
Price
Course fee, standard price: 1200 EUR
Course fee, partnership price: 900 EUR
Dates
8 - 12 Jun 2026
Qualifies as
Erasmus+ course
Levels
Basic level
Slaughterhouse operations course
This intensive week introduces participants to the foundations of modern slaughterhouse management. The course connects theory and hands-on practice to ensure animal welfare, high meat quality, and safe production. Participants work directly in slaughterhouse facilities to understand each step from animal handling to hygiene and quality control.
Designed for butchers, production staff, and educators who want to strengthen their knowledge of slaughter processes, food safety, and HACCP management.
Topics covered
- Understanding animal welfare and its influence on meat quality
- Safe handling and transportation of pigs for slaughter
- Humane stunning and bleeding methods
- Offal handling and veterinary inspection in practice
- Production hygiene and cleaning procedures
- HACCP control programs and documentation
Learning outcomes
- Understand how animal welfare impacts meat quality
- Apply correct handling and stunning techniques
- Perform slaughtering tasks with focus on hygiene and food safety
- Follow veterinary inspection and quality control procedures
- Document hygiene control and HACCP routines
- Reflect on best practices in modern slaughterhouse management