Slaughtering of poultry; Design of poultry slaughter houses. Poultry meat characteristics: chemical composition, physical attributes, nutritional profile. Microbiological quality. Fresh and frozen poultry meat. Processed poultry meat products: formed cured and breaded products. Egg products: fresh, dried and frozen. Food safety control in chicken meat production and production of table eggs. Food laws, food safety risk and HACCP principles.
