Poultry Meat Examination Skills (PMES)

The course is designed for staff working in poultry processing businesses that will be part of the team carrying out antemortem and post mortem inspection of carcasses and offal. It is based on the Occupational Standards developed to improve the sector skills for the food and drink manufacturing industry. Attendees to this course will be equipped with the skills, knowledge and understanding to carry out post-mortem inspection of the designated poultry and can apply the required food safety management procedures to their work. The training helps to inspect poultry carcasses to guarantee the safety of the poultry meat which is destined for human and animal consumption. They work in abattoirs under the supervision of a Poultry Meat Inspector.

Learning Objectives:

  • Carry out post-mortem inspection
  • Principles of Post-mortem inspection
  • Understand how to use food safety management procedures for post mortem inspection of poultry.

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This module is specifically designed for those individuals who work in abattoirs and chicken farms, poultry meat processing plants and handling.

The  module shall be delivered by way of:

  • Lectures
  • Demonstrations
  • Video
  • Group presentations
  • Case studies
  • Assignments & Tests

Each training group will have their training resources tailor made to meet their specific training requirements. The delivery method will be adjusted accordingly.