Poultry Production NQF level 2

This course is designed to provide students with a comprehensive overview of poultry processing techniques and procedures. Topics covered in the course include the anatomy and physiology of poultry, humane handling and slaughter methods, food safety and sanitation practices, and regulations and compliance standards in the poultry processing industry. Students will also learn about various processing methods, such as evisceration, chilling, and packaging, as well as quality control measures and troubleshooting techniques. Additionally, the course will cover the environmental impact of poultry processing and emerging trends in the industry. Hands-on practical training may be included to help students develop the necessary skills and competencies for a career in poultry processing.

Reviews