Introduction to the Poultry Industry

Type  Micro-credential 
Size/Credits  29 
Level  2 
Sector  Poultry 
Owner  Primary ITO 
Developer  Primary ITO 
Primary topic  Production systems 
Secondary topic  None 
Current?  Y 
Pre-employment and/or On-the-job  Vocational 
Qualification  Introduction to the Poultry Industry (Micro-credential) (Level 2) 3991 
Learner outcomes / graduate profile  LO 1 – Describe the biosecurity principles, rules and procedures used in a poultry production operation.
LO 2 – Describe the anatomy and body systems of poultry including the digestive system, and explain the nutrient requirements and feeding methods used in poultry production.
LO 3 – Describe common and exotic diseases of poultry, and responses for their prevention and control.
LO 4 – Describe food contamination hazards common in poultry operations and the methods used to control these hazards.
LO 5 – Describe methods used for cleaning and sanitation of poultry production equipment and facilities, and methods for the control of chemical residue on a poultry farm.
LO 6 – Describe the structure of the poultry industry from breeding to egg and meat production. 
Stackable  Not currently 
Link to other learning   
Development / approval date  2/1/2019 
More information at  [email protected] ; 0800 208 020 
Comments  Candidates must be employed within a poultry business or closely associated with the poultry industry.