This rigorous class in poultry processing has been developed in partnership with the Organic Farm School and WSU Extension. The hands-on workshop will be held at the OFS in Freeland on Whidbey Island and is relevant for both the commercial producer and the home flock farmer.
Included will be overviews of regulations, processing methods, sanitation as related to food safety and quality control, and a practical, hands-on master class where students will process live poultry into packaged product. Students will slaughter, eviscerate and package birds purchased direct from a local farm and take their work home to prepare and enjoy.
Students will gain a greater understating and appreciation of processing technique and food safety protocols. Passing the exam at day’s end earns students a Certificate of Completion. The class and its materials will be translated into Spanish, as requested, by our bi-lingual instructor.
NABC will provide disposable gloves, hair nets, aprons, and other supplies. Students will be expected to dress appropriately. Class will be held in various locations: outside, in the classroom, and inside the Unit (which temperatures may range from warm on the kill floor to chilly in the packing room). Students must bring their own rubber boots to cover feet and ankles (i.e., not clogs or Crocs). We will work with propane and other hazards: absolutely no smoking is permitted, and students must be over the age of 18.
For more information, please contact the NABC office at firstname.lastname@example.org or 360-336-3727.
Habra traducción al Español disponible. Tenemos becas disponibles: por favor llamen a nuestra oficina. Llame a Miguel Martinez en: (360) 899-8265