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Poultry Processing

  • Areas of Interest: Curriculum Course
  • Credits: 3
  • Class Hours: 2
  • Lab Hours: 2
  • Course Code: ANS-236
  • Prerequisites: None
  • Co-requisites: ANS 230
In Person
Fall, Spring

This course covers the fundamentals of poultry processing. Topics include principles of primary processing, fresh meat and further processing, automation, live bird handling, Hazard Analysis Critical Control Point (HACCP), inspection, grading, and sanitization. Upon completion, students should be able to demonstrate an advanced knowledge and understanding of the small-scale and commercial poultry processing industry.