Poultry I MD071

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON !
	POULTRY PROCESSING
		1-1. ANATOMICAL FEATURES OF CHICKENS
		1-2. SLAUGHTER
		1-3. BLEEDING
		1-4. SCALDING
		1-5. DEFEATHERING--PICKING AND SINGEING
		1-6. EVISCERATING
		1-7. CHILLING
		1-8. HARD CHILL
	EXERCISES
	SOLUTIONS
LESSON 2
	Section I. DESTINATION INSPECTION OF POULTRY (CHICKEN)
		2-1. INSPECTION RESPONSIBILITY
		2-2. PRODUCT INSPECTION
		2-3. CLASS REQUIREMENTS
		2-4. STYLE REQUIREMENTS
		2-5. TYPES OF CHICKEN
		2-6. VERIFICATION OF GRADE
		2-7. WEIGHT RANGE
		2-8. DESTINATION INSPECTION OF CHICKEN
		2-9. EXAMPLE OF DESTINATION INSPECTION PROCEDURE
		2-10. QUANTITY
		2-11. IDENTITY
		2-12. CERTIFICATES ACCOMPANYING SHIPMENT
		2-13. CONDITION
		2-14. DESTINATION TEMPERATURE
		2-15. PACKAGING, PACKING, AND MARKING
	Section II. SURVEILLANCE INSPECTION OF POULTRY (CHICKEN)
		2-16. INSPECTION RESPONSIBILITY
		2-17. SAMPLE SELECTION FOR CLASSES 5, 6, 7, AND 9
		2-18. IDENTITY INSPECTION
		2-19. CONDITION INSPECTION
	EXERCISES
	SOLUTIONS