Cutting, packaging, labelling: what the customer and the inspector expect
Two identical carcasses, out of the same iced water: one is laid bare on a stall, the other is cut, bagged, weighed and labelled with a date and a name. The second sells for more, to customers who come back, and it passes inspection. This lesson teaches you to cut without contaminating, to package so the product stays safe and attractive, and to write a label that says everything the customer wants to know and everything the inspector must read, without inventing anything.
13 min read · 5-question quiz at the end
By Abdul Hussein ChoumanFounder of NEXTEKCI · Agnibilékrou hatchery since 2006Lesson reserved for students following the steps
This lesson is part of Level 12 — From farm to customer: slaughter, eggs, sales. It opens to registered students who have passed the level 11 exam. Levels 1 to 5 and the tracks remain readable by everyone.
What you will learn
- ✓Cut a cold carcass into clean pieces and know the yield of each piece
- ✓Choose a packaging (bag, vacuum, tray) that protects the product and shows its net weight
- ✓Write a complete label: name, weight, dates, storage, lot, origin, licence
- ✓Know what the customer looks at and what the inspector checks, and organise traceability by lot