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Poultry meat health

Course Description: This course covers safety aspects in poultry meat production from farm to table. Key chapters of this course include poultry slaughter, sanitation and safety, foodborne pathogens in poultry production, the Hazard Analysis and Critical Control Points (HACCP) system, and pre- and post-harvest interventions.
Credits: 2
Prerequisites: VMD 352
Objectives of the course :

A. Gain a basic understanding of the poultry slaughter process.
B. Enable students to control and prevent the risks of poultry contamination by various hazardous substances.
C. Enable students to identify the main sources of poultry pollution.
Empower students to assess the safety of poultry products.
e. Provide students with the regulations related to the Hazard Analysis and Critical Control Points (HACCP) system and ensure compliance throughout the slaughtering process.

Course outputs :

1. Provide students with methods for monitoring poultry meat production to prevent public health risks.
2- Provide students with how to demonstrate analyses of research results related to poultry meat safety.
3- Provide students with the ability to make decisions to solve problems related to diagnosing food poisoning associated with poultry consumption.

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  • Last updated: 2026-06-08

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