Course overview

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.

Learning outcomes

By the end of this course participants will be able to:

  • Evaluate the influence of production and transport on product quality, food safety and yield throughout the poultry meat processing chain.
  • Evaluate the UK and European market for poultry meat and poultry meat products with particular attention to legal requirements, industry standards and codes of practice and customer requirements (both retail and food service).
  • Evaluate inspection and classification techniques and appraise the parts of poultry birds for human consumption in terms of potential and practical yields of edibles, by-products and waste components.
  • Evaluate killing, slaughtering, boning, butchery and processing techniques in context with processing requirements and business objectives concerning yield maximisation, giveaway and cost control.
Additional Course Information

Areas covered will include:

  • Poultry production with respect to influence on meat quality
  • Pre-slaughter poultry management
  • Slaughterhouse operations
  • Carcass and primal butchery
  • Poultry meat market

Assessment for this course to gain credit will 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.

Key facts

Course Dates
TBC
Type/Duration
5 days - The course can be taken as a stand alone training course but also makes up one of the optional courses of the Postgraduate Awards in Agrifood.
Entry Requirements
Graduate level or experienced within the poultry industry.
Credits
15
Cost
£1200.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
Harper Adams University
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Harper Adams University
Cohort
AFTP Cohort
Tutors
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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