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Meat Safety Assurance System: From Farm to Fork

$2,550.00 $3,000.00

Be one of the first to take this International Training Course in Meat Safety Assurance
Meat Safety Assurance System: Farm to Fork(MSAS) 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

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Microbiological Hazards in Meat
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Chemical Hazards & Residues
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Food Allergens in Meat Safety Management

Animal Welfare as a Food Safety Determinant

Hygiene, Slaughter & Processing Controls

Official Controls, Risk-based Meat Inspection & Traceability

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Antimicrobial Resistance & One Health
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Sustainability in Meat Safety Management

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Emerging Technologies in Meat Safety
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Risk Communication & Policy Integration
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- 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: This online hybrid course includes cohort-based learning, interactive collaboration, personalized feedback by course instructor, and active engagement through weekly webinars with group discussions.

Delivery Type: 10 hours a week of course work including a 1.5-hour weekly webinar. Online hybrid course with primarily asynchronous, self-paced learning, supported with guided readings from regulatory documents and evidence-based scientific-technical literature.

DURATION: 12 Weeks including Final Exam

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

WEEKLY WEBINARS: 17:00-18:30 LONDON TIME
16:00-17:30 (UTC -1)

Enroll Now ›

ENROLL BY AUGUST 15, 2026
FOR THE INTRODUCTORY PRICE OF $2,550.00.
ENROLLEMENT CLOSES AUGUST 31, 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 Nastasijević is a veterinarian and internationally recognized expert in food safety and meat hygiene, with extensive experience spanning research, policy development, and global public health systems. As a Resident Scientist, Scientific Advisor, and Lecturer in research and academic organizations in the United States, Denmark, the United Kingdom, Italy, and Serbia, a veterinary inspector within the competent authority, and a Technical Officer for Food Safety at the World Health Organization, he has contributed to the advancement of integrated, science-based food safety systems supporting public health protection. He has also supported the development and strengthening of foodborne pathogen control strategies, antimicrobial resistance mitigation, and sustainable food systems. Through professional training and industry outreach, he promotes the implementation of integrated meat safety assurance systems, integrating farm biosecurity, GHP, HACCP-based food safety management, risk-based meat inspection, antimicrobial resistance mitigation, and sustainability across the meat production chain - from farm to fork.