| 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 | info@primaryito.ac.nz ; 0800 208 020 |
| Comments | Candidates must be employed within a poultry business or closely associated with the poultry industry. |