This course
explains the importance of poultry and
rabbit meat hygiene and control and their products - Slaughter and preparation
methods for poultry and rabbit meat - Pre and post slaughter detection -
Judging the most important diseases affecting poultry and rabbits - Factors
affecting the quality and safety of poultry and rabbit meat - Risks of
mishandling and display of poultry and rabbit meat - Differentiation between
frozen, fresh and chilled poultry, detection methods and determination suitability
for human consumption – Application of the HACCP system in poultry and rabbit
skinners and poultry and rabbit meat products factories.
