Poultry Carcass Grading Standards
Overview
Delivery method
Online
Duration
3 hours or less
Audience
Employees
Description
This course is part of a supplementary training series designed to enhance the foundational knowledge gained in the Poultry Slaughter Training.
After confirming with your supervisor and/or ATODC that this course is required as part of your training package, you can access it under the "Additional training" tab within the main Poultry Slaughter Training.
Note: This course also contains a version of the Poultry Grading training forthe industry that can be shared externally.
Poultry grading plays a key role in assuring Canadian retailers and consumers that poultry carcasses bearing a grade label conform to a recognized standard of quality.
This course provides participants with an introduction to the process of poultry grading and the associated regulatory requirements for CFIA veterinarians and inspectors.
Key topics include:
- Criteria for grading poultry carcasses under the Safe food for Canadians Regulations (SFCR).
- The shared responsibilities between the license holder and the CFIA
