Meat Safety Assurance System: Farm to Fork

Regular Price $3,000 Introductory Price $2,550

Be one of the first to take this International Training Course in Meat Safety Assurance

Meat Safety Assurance System: Farm to Fork (MSAS-F2F) course is designed around the Longitudinally Integrated Safety Assurance (LISA) concept, positioning meat safety as a continuous, risk-based control system spanning primary production, processing, distribution, and market access. The course therefore approaches meat safety assurance as an integrated system rather than presenting HACCP as a static compliance tool. Participants gain the skills to design, evaluate, and manage comprehensive meat safety systems, addressing the foundations of meat safety assurance, production systems, and supply-chain hazards and risks across the sector. Topics include: microbiological hazards, chemical residues, environmental contaminants, food allergens, animal welfare, slaughter hygiene, process controls, official controls, risk-based meat inspection and traceability, antimicrobial resistance, One Health, sustainability, emerging technologies, risk communication, and policy integration. It also promotes a holistic, risk-based perspective by integrating risk assessment and management, official controls, and evidence-based decision-making within US, EU, UK, and international regulatory frameworks.

Key Modules Covered

Foundations of the Meat Safety Assurance System

Meat Production Systems & Supply Chain Risks

```
Microbiological Hazards in Meat
```
```
Chemical Hazards & Residue
```

Food Allergens in Meat Safety Management

Animal Welfare as a Food Safety Determinant

Hygiene, Slaughter & Processing Controls

```
Official Controls, Risk-based 
```
```
Meat Inspection & Traceability
```
```
Antimicrobial Resistance & One Health
```

Sustainability in Meat Safety Management

```
Emerging Technologies in Meat Safety
```
```
Risk Communication & Policy Integration
```

- Regulatory Officials & Inspectors
- Food Safety and Public Health Policy Advisors
- Quality Assurance Managers
- HACCP Team Leaders
- Food Safety Auditors
- Livestock Producers
- Meat Processing Supervisors
- PhD students

Background in:
- Food/meat science
- Veterinary medicine
- Food microbiology
- Meat technology
- Animal science
- Public health
- Or equivalent professional experience in the meat industry.
- Prior experience in regulatory enforcement, inspection, meat production system, quality assurance, food safety management, and public health policy is desirable.

Course Type: Cohort-based learning enables interactive collaboration, personalized feedback by course instructor and active engagement through weekly webinars, and group discussions.

Delivery Type: Online hybrid course with primarily asynchronous, self-paced learning supported with guided readings from regulatory documents and evidence-based scientific and technical literature and weekly webinars.

DURATION: 12 Weeks including Exam

COURSE TERM: September 7, 2026 – December 7, 2026

WEEKLY WEBINARS: 12:00-1:30 PM LONDON TIME

Enroll Now ›

ENROLL BY MONDAY AUGUST 10, 2026

CONSIDERING MEAT SAFETY ASSURANCE COURSE?

EMAIL REQUIRED

DOWNLOAD COURSE INFORMATION PACKET

Ivan Nastasijevic, DVM, MPhil, PhD

ORCID (Open Researcher and Contributor ID)

Dr. Ivan Nastasijevic is a distinguished expert in food safety, meat hygiene, and microbiology, with extensive experience spanning research, academia, and policy development. Currently serving as a Principal Research Fellow in Food Systems at the Institute of Meat Hygiene and Technology in Belgrade, Serbia, he has made significant contributions to the advancement of food safety protocols. His expertise is widely recognized, having worked with the World Health Organization (WHO), the University of Central Lancashire, and Serbia’s Federal Ministry of Agriculture.
Dr. Nastasijevic’s career reflects a commitment to enhancing food safety, public health, and antimicrobial resistance mitigation, making him a key figure in global food systems research.