TRAINING COURSE FOR POULTRY FARM STAFF
Start date:
06/06/2025
Ending date:
26/06/2025
Description
Addressed to:
Poultry farm workers.
Goals:
Comply with the requirement of Royal Decree 637/2021, of July 27, to ensure that all persons working with birds have adequate and sufficient training and acquire the basic skills necessary to begin or consolidate a professional career in the sector.
Content:
COURSE PROGRAM
1. Characteristics of Poultry Production:
- a) General characteristics of birds and main poultry species of productive interest.
- b) Morphology and physiology of poultry.
- c) Feeding and housing systems. Animal needs.
2. Handling:
- a) Main management techniques in broiler chickens (breeding, rearing and production phases).
- b) Main management techniques in laying hens.
- c) Main management techniques in breeding, rearing and adult hens.
- d) Main management techniques in other species.
- e) Egg handling (collection, classification and marketing).
3. Animal health, hygiene and biosecurity:
- a) Hygiene and biosecurity in poultry farms and specifically in farms with access to the outdoors.
- b) Actions in the prevention and control of animal diseases.
- c) Inspection and observation of sick animals.
- d) Recognition of symptoms/syndromes associated with notifiable diseases.
- e) Interaction between animal health, animal welfare and human health.
- f) Resistance to treatments, including antimicrobial resistance and its consequences.
4. Animal welfare:
- a) Animal behavior: differences between different poultry species.
- b) Emergency slaughter.
5. Environmental management and combating climate change on farms:
- a) Manure storage.
- b) Manure management.
- c) Management of waste generated on livestock farms, both hazardous and non-hazardous, including the management of veterinary waste and medicated feed waste.
- d) Management of emissions, noise and odors.
- e) Water and energy consumption.
6. Record of information and documentation that must be kept on the farm.
7. Current regulations at the European, national, regional and local levels related to this.
