ANS 236 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.
Offered
(F, SP)
Class Hours
2
Lab Hours
2