2 PurposeLearn to effectively make comparative observations, generalizations to the poultry industry, draw conclusions and make decisions.Apply USDA standards and make qualitative judgments concerning eggs, live birds, carcasses and further processed poultry products.Students learn foundational knowledge and master basic skills related to the poultry and food industries
3 Team Members3 – 4 MembersMust be in FFAMust be from same school
4 Event Schedule 12 minutes per class 2 minute warning 1 minute to change classes
5 Live Poultry (50) 1 class of 4 market broilers Can be handled and can be pulled out of their cages
6 Live Poultry (50) 1 class of 4 egg type hens Single-Comb White Leghorns, or commercial strains of Leghorn-typeCan be handled but cannot be removed from their cages
7 Ready to Cook Poultry (50) 1 class of 10 ready to cook chicken and/or turkey carcasses and/or parts.grading will be derived from USDA standards for chicken carcasses weighing two pounds to six pounds and for turkey carcasses weighing six pounds to 16 pounds
8 Ready to Cook PoultryUSDA quality grades A, B, C and the category NG (non- gradable)shackle holding a carcass may be rotated to show the entire carcassNo touching the carcass or parts
9 Ready to Cook Poultry (50) participant will place a class of four ready-to-cook turkey carcassesplacing will be derived from USDA standards for turkey carcasses weighing six pounds to 16 poundsNo touching the carcass just the shackle
10 Shell Eggs – Interior Quality Grading (50) A class of 10 white (or white-tint) shell eggsUSDA quality grades will be AA, A, B and Losscandle the eggs to determine the appropriate USDA quality grade
11 Shell Eggs - Exterior Quality Grading (50) Class of 15 shell eggsUSDA quality grades will be AA/A, B and NG (non-gradable)quality factors: Soundness (unbroken, check, dented check or leaker); Stains (slight/moderate stain or prominent stain); Adhering Dirt or Foreign Material; Egg Shape (approximately normal shape, unusual or decidedly misshapen); Shell Texture (large calcium deposits, body check or pronounced ridges); Shell Thickness (pronounced thin spots); No Defect.
12 E.Q.G. Quality FactorsSoundness (unbroken, check, dented check or leaker);Stains (slight/moderate stain or prominent stain);Adhering Dirt or Foreign Material;Egg Shape (approximately normal shape, unusual or decidedly misshapen);Shell Texture (large calcium deposits, body check or pronounced ridges);Shell Thickness (pronounced thin spots);No Defect.
13 Shell Eggs - Evaluation criteria for Class 8 (50) Each participant will determine written factors for the grading of the exterior chicken eggs.The written factors will relate to the criteria used for grading exterior quality of eggs.
14 Further Processed Poultry – Boneless (50) determinewrittenqualityfactorsforaclassof10boneless further processed poultry meat productsEx. precooked, poultry meat patties, tenders, nuggets or other boneless products
15 Boneless Further Processed Poultry Criteria for evaluation will includecoating defects,color defects, consistency of shape/size,broken and/or incomplete products,cluster/marriages and evidence of foreign material.Participants cannot touch anything
16 Bone-In Further Processed Poultry (50) A class of 10 bone-in further processed poultry meat productsprecooked, bone-in wings or other bone-in poultry meat products
17 Bone-in Further Processed Poultry Criteria for evaluation will include coating defects,color defects,consistency of size,broken products,miscut products,mixed products and evidence of foreign materialNo Touching
18 Ten chicken carcass parts for identification (50) identify 10 poultry partsPoultry parts to be identified will be randomly selected and consistent with those used in the chicken processing and merchandising industries.No touching
19 Poultry Management Written Exam(120 points) 30 item written examination on poultry production, management, anatomy and physiologyFive or more items will require mathematical calculations.Exam material will follow the rotation for the National Exam.Examination items will be developed from information found in the references.
20 Scoring Live Poultry 100 Ready to Cook 100 Shell Eggs 150 Further Processed Products 150Written Exam 120 Total PointsIndividual 620Team 1860
21 TiebreakerThe team with the higher written exam score will place higher.If still tied, the team with the higher score in the Live Poultry Evaluation will place higher.If still tied, the team with the higher score in shell eggs will place higher.If still tied, the team with the highest alternate score will place higher.If still tied, advisors will match for the team placing.Individual ties will be done the same way.