US Army medical course - Poultry I MD0712 WW.pdf

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U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL
FORT SAM HOUSTON, TEXAS 78234-6100
POULTRY I
SUBCOURSE MD0712
EDITION 100
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DEVELOPMENT
This subcourse is approved for resident and correspondence course instruction. It
reflects the current thought of the Academy of Health Sciences and conforms to printed
Department of the Army doctrine as closely as currently possible. Development and
progress render such doctrine continuously subject to change.
ADMINISTRATION
For comments or questions regarding enrollment, student records, or shipments,
contact the Nonresident Instruction Section at DSN 471-5877, commercial (210) 221-
5877, toll-free 1-800-344-2380; fax: 210-221-4012 or DSN 471-4012, e-mail
accp@amedd.army.mil, or write to:
COMMANDER
AMEDDC&S
2105 11TH STREET SUITE 4192
FORT SAM HOUSTON TX 78234-5064
Approved students whose enrollments remain in good standing may apply to the
Nonresident Instruction Section for subsequent courses by telephone, letter, or e-mail.
Be sure your social security number is on all correspondence sent to the Academy of
Health Sciences.
CLARIFICATION OF TRAINING LITERATURE TERMINOLOGY
USE OF PROPRIETARY NAMES
The initial letters of the names of some products are capitalized in this subcourse. Such
names are proprietary names, that is, brandnames or trademarks. Proprietary names
have been used in this subcourse only to make it a more effective learning aid. The use
of any name, proprietary or otherwise, should not be interpreted as an endorsement,
deprecation, or criticism of a product. Nor should such use be considered to interpret
the validity of proprietary rights in a name, whether it is registered or not.
.
ATTN MCCS HSN
When used in this publication, words such as "he," "him," "his," and "men" are intended
to include both the masculine and feminine genders, unless specifically stated otherwise
or when obvious in context.
.
TABLE OF CONTENTS
Lesson
Paragraphs
INTRODUCTION
1
POULTRY PROCESSING
1-1--1-8
Exercises
2
DESTINATION AND SURVEILLANCE INSPECTION
Section I. Destination Inspection of Poultry (Chicken)
2-1--2-15
Section II. Surveillance Inspection of Poultry (Chicken) 2-16--2-19
Exercises
MD0712
i
OF POULTRY (CHICKEN)
CORRESPONDENCE COURSE OF THE
U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL
SUBCOURSE MD0712
POULTRY I
INTRODUCTION
The veterinary food inspection specialist performs inspection of poultry when it
reaches its initial destination and during storage. Chicken is the most common form of
poultry bought by the military services. It is a highly perishable product and thorough
inspection must be performed. The veterinary food inspection specialist must verify the
class, type, style, weight range, and condition of the product. The purpose of this
subcourse is to provide you with basic (introductory) knowledges concerning the
processing, packaging, and inspection of chicken.
Subcourse Components :
This subcourse consists of two lessons. The lessons are as follows:
Lesson 1, Poultry Processing.
Lesson 2, Destination and Surveillance Inspection of Poultry (Chicken)
. Credit Awarded:
To receive credit hours, you must be officially enrolled and complete an
examination furnished by the Nonresident Instruction Section at Fort Sam Houston,
Texas. Upon successful completion of the examination for this subcourse, you will be
awarded 6 credit hours.
You can enroll by going to the web site http://atrrs.army.mil and enrolling under
"Self Development" (School Code 555).
A listing of correspondence courses and subcourses available through the
Nonresident Instruction Section is found in Chapter 4 of DA Pamphlet 350-59, Army
Correspondence Course Program Catalog. The DA PAM is available at the following
MD0712
ii
LESSON ASSIGNMENT
LESSON 1
Poultry Processing.
TEXT ASSIGNMENT
Paragraphs 1-1 through 1-8.
LESSON OBJECTIVES
After completing this lesson, you should be able to:
1-1. Identify the anatomical features of chickens.
1-2. Select the methods for slaughtering poultry
(chicken).
1-3. Identify the methods for scalding poultry
(chicken).
1-4. List the types of pickers.
1-5. Identify the parts removed when chickens are
eviscerated.
1-6. Identify the preferred method for chilling
SUGGESTION
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives
MD0713
1-1
slaughtered poultry (chicken).

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