Poultry Processing NQF Level 2

The Poultry Processing course provides students with an in-depth understanding of the methods and procedures used in the processing of poultry products. Topics covered in this course include hygiene and sanitation practices, food safety regulations, poultry anatomy and physiology, and various processing techniques such as evisceration, chilling, and packaging. Students will also learn about the equipment and machinery used in poultry processing, as well as the importance of quality control and animal welfare in the industry. Additionally, students will gain practical skills through hands-on training in poultry processing facilities. This course is suitable for individuals seeking a career in the poultry industry or those working in related fields such as food science or animal agriculture.

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