PO 510

Poultry Product Safety

Section: 001

Course Description

This course comprehensively examines food safety in poultry and egg products, from production to consumption. Students will explore the microbial, chemical, and physical hazards associated with poultry and egg products, regulatory requirements, and industry best practices for ensuring food safety throughout the supply chain. The course will cover topics such as pathogen identification, HACCP principles, regulatory compliance, and emerging issues in food safety.