Description: Focused on the poultry industry, this course provides practical knowledge on processing techniques, food safety standards, and quality control measures critical to poultry production.
Course Outline:
- Overview of the Poultry Industry
- Market dynamics
- Regulatory environment
- Pre-Slaughter Management
- Handling and stress reduction
- Animal welfare considerations
- Slaughtering Processes
- Stunning methods
- Bleeding and defeathering
- Processing Techniques
- Evisceration
- Cutting and packaging
- Food Safety and Hygiene
- Hazard Analysis Critical Control Points (HACCP)
- Sanitation protocols
- Quality Assurance
- Grading systems
- Shelf-life extension strategies
NQF Level: Level 2