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Overview      
Participants will engage in activities related to the production and management, processing, marketing, food safety, and quality of poultry products. The event provides opportunities for students to evaluate and place live egg-type hens, evaluate and grade ready-to-cook carcasses of chickens, evaluate and grade individual shell eggs for interior quality, grade individual shell eggs for exterior quality and determine defect factors, determine quality factors of further processed poultry meat products, identify poultry carcass parts, complete a written poultry examination, and evaluate and place a class of whole dressed birds (chickens or turkeys).


Documents      
NameDate AddedSize
Spring 2020 Poultry Rules 8/20/2019 104 KB
Poultry Scansheet (PDF) 1/30/2019 129 KB
Poultry Rules (Word) 1/30/2019 96 KB


   
 
 
     
 
   

 
     
     
 
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