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Poultry

Training Manual 1 - Poultry 1 (42 Pages)

Lesson 1 - Poultry Processing

Anatomical Features of Chickens
Slaughter
Bleeding
Scalding
Defeathering - Picking and Singeing
Eviscerating
Chilling
Hard Chill
Exercises
Solutions


Lesson 2 - Destination and Surveillance Inspection of Poultry (Chicken)

Section I. Destination Inspection of Poultry (Chicken)
Inspection Responsibility
Product Inspection
Class Requirements
Style Requirements
Types of Chicken
Verification of Grade
Weight Range
Destination Inspection of Chicken
Example of Destination Inspection Procedure
Quantity
Identity
Certificates Accompanying Shipment
Condition
Destination Temperature
Packaging, Packing and Marking

Section II. Surveillance Inspection of Poultry (Chicken)
Inspection Responsibility
Sample Selection for Classes 5, 6, 7 and 9
Identity Inspection
Condition Inspection
Exercises
Solutions


Training Manual 2 - Poultry 2 (68 Pages)

Lesson 1 - Introduction to Poultry

Section I. Poultry Inspection
Poultry Grading Manual
Dressed Poultry
Ready-to-cook Poultry
Standards and Grades
Uses of Standards and Grades

Section II. Grading and Inspection Programs
Inspection Program
Inspection Services
Poultry Grading Program
Poultry Grading Services
Duties of a Poultry Grader
Administration of Program
Cooperative Agreements for Payment of Fees

Section III. Official Identification Marks for
Official Inspection Mark
Official Grademarks on Consumer Containers
Official Grademarks on Shipping Containers
Exercises
Solutions


Lesson 2 - Classes, Condition and Quality of Poultry

Section I. Determining Class
Classes of Chickens
Classes of Turkeys
Classes of Ducks
Classes of Geese
Classes of Guineas
Classes of Pigeons
Class Indicators
Class Requirements for Chickens

Section II. Condition and Quality
Condition of Poultry
Quality Factors
Exercises
Solutions


Lesson 3 - Verifying Grades of Poultry

Section I. Examining Poultry for Quality Factors
Factors in Examination
Examining Poultry for Conformation
Examining Poultry for Fleshing
Examining Poultry for Fat Covering
Examining Poultry for Pinfeathers
Examining Poultry for Disjointed Bones, Broken Bones and Missing Parts
Examining Poultry for Freezing Defects
Examining Poultry for Exposed Flesh
Examining Poultry for Discolorations of the Skin and Flesh

Section II. Determining Quality Grade (Rating)
Quality Rating (Matching the Grade Determined with the Grade Requirements
Consumer Grades
Procurement Grades

Section III. Grading Poultry Parts
Breasts
Breasts with Ribs
Wings
Legs
Drumsticks
Thighs
Wishbones
Halves
Quarters
Backs
Exercises
Solutions


This download is provided as a Windows Executable exe file. You can install the training course onto your Windows computer with full access from your Start menu. This training course is self opening so you do not need any additional software to view the contents. This download is compatible with all versions of Windows since Windows XP.

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