Poultry Processing - Cleveland Community College, Shelby, NC

Poultry Processing

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.

Course Details

Class Hours 2
Lab Hours 2
Credits 3
Semesters Available Fall, Spring
Available Online No
Co-requisite ANS 230