This course provides an overview of the poultry supply chain for managers and supervisors within poultry meat businesses and includes sessions for participants to familiarise themselves in, for example, slaughtering, boning and butchery practices. It also provides an understanding of the poultry supply chain, insight to poultry production and welfare, as an oversight of poultry meat processing operations.
This course is designed to complement the other three courses that constitute the PgC in Poultry Business Management programme. It considers poultry meat production and factors affecting meat product quality and safety at farm level, and poultry meat processing from the point of transport from the farm, through slaughter operations, carcass handling, boning and butchery, to secondary processing & poultry products manufacture.
The course is not designed to educate participants in poultry production, but awareness of aspects of poultry production is a necessity for those employed in poultry meat processing.
Please note that as Poultry Meat Processing, Product Quality and Safety is not a core module within Harper Adams University’s postgraduate program this module will only run if there are 5 or more confirmed enrolments by Monday 8th October 2018.
By the end of this course participants will be able to:
Areas covered will include:
Assessment for this course to gainwill comprise two parts: together contributing 100% of the marks for the course: A theoretical assignment will be set requiring participants to analyse and critique aspects of poultry processing with respect to quality, food safety and customer requirements. The assignment will constitute 30% of the marks for the course. A work-based assignment will be set requiring the analysis of a ‘real life’ problem and proposals for its resolution using the theory and knowledge covered by the course. The assignment will constitute 70% of the marks for the course.
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP