Level 12 — From farm to customer: slaughter, eggs, sales
Sell without losses and cleanly, build a brand
Cycle 3 — Expert (levels 11 to 15)
Introduction
A well-raised chicken can still be lost at the point of sale. This level covers preparation, hygienic slaughter and its critical points, the cold chain, cutting and labelling, eggs from collection to transport, knowing your markets, building a brand and staff hygiene.
By the end of this level, you will be able to
- ✓Prepare and transport chickens without losses, then slaughter them cleanly
- ✓Keep the cold chain and package according to what the customer and the inspector expect
- ✓Collect, grade, store and transport eggs without breakage or loss of quality
- ✓Know your markets and build a brand that keeps customers
10 lessons · a 5-question quiz after each lesson · a level exam (20 questions, 80%) · verifiable certificate. Lessons open to registered students who have passed the level 11 exam.
The 10 lessons of this level
Lessons in preparation: the titles are final, the texts are coming. They will open to registered students who have passed the level 11 exam.
- 1Preparing for sale: fasting, catching, transport without lossesLesson · 5-question quiz
- 2Hygienic slaughter: steps, hygiene, critical pointsLesson · 5-question quiz
- 3The cold chain: chilling, freezing, deep-freezing, transport, breaksLesson · 5-question quiz
- 4Cutting, packaging, labelling: what the customer and the inspector expectLesson · 5-question quiz
- 5Eggs: collection, grading, dry cleaning, storage, shelf life, transportLesson · 5-question quiz
- 6Knowing your markets: markets, restaurants, shops, wholesalers, festivals and calendarLesson · 5-question quiz
- 7Building a brand and keeping customers: name, regularity, quality, keeping your wordLesson · 5-question quiz
- 8Staff and workshop hygiene: clothing, hands, cleaning, checksLesson · 5-question quiz
- 9Field exercise: follow a chicken from catching to customer and note every lossField exercise · 5-question quiz
- 10Case study: organise the sale of a flock from A to Z with a scheduleCase study · 5-question quiz
In conclusion
You can turn a successful flock into a successful, clean and regular sale. Level 13 moves on to organising the farm: staff, procedures, planning.