Postgraduate Certificate in Poultry Slaughter Safety
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⢠Poultry Slaughter Safety Fundamentals: An introductory unit covering essential safety principles, regulations, and best practices in poultry slaughter facilities.
⢠Anatomical Features and Slaughter Processes: Detailed exploration of poultry anatomy and the physiological aspects of slaughter processes, emphasizing humane handling and stunning techniques.
⢠Occupational Health and Hygiene: Comprehensive analysis of health risks, hazards, and preventive measures for workers in poultry slaughter plants, including ergonomic considerations and personal protective equipment.
⢠Sanitation and Food Safety: Study of sanitation practices, biosecurity measures, and food safety regulations that govern poultry slaughter facilities, including HACCP implementation and validation.
⢠Slaughter Equipment and Facility Design: Overview of specialized equipment and facility design features that enhance safety, efficiency, and animal welfare in modern poultry slaughter plants.
⢠Emergency Response Planning and Crisis Management: In-depth examination of crisis management strategies, emergency response plans, and contingency measures for poultry slaughter facilities, addressing potential risks and hazards.
⢠Slaughter Operations Management and Continuous Improvement: Exploration of effective management practices, performance metrics, and continuous improvement strategies that contribute to enhanced safety and efficiency in poultry slaughter operations.
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