Short Course – Poultry Post-Mortem

TAFE NEW ENGLAND (2014_Poultry ShortCourse_Flyer)

This course is designed for those already working in the poultry industry, but is also a great introduction for new staff. Specific information provided in the course includes:

1. Prepare to conduct post-mortem

2. Carry out post-mortem examination

3. Prepare samples and maintain hygiene and biosecurity

Students receive a nationally accredited unit of competency which is a core unit in the Certificate III in Poultry Production.


To complete this course, participants will be assessed through the following tasks:

  • TASK 1: Written/oral quiz
  • TASK 2: Practical demonstration of the following activites:

1. Prepare for post-mortem, including site selection, WHS assessment, and relevant preliminary information of bird obtained.

2. Conduct a post-mortem examination, including external and internal examination of the bird, samples taken where appropriate, possible cause of death recorded, and expert advice sought where unusual signs are present.

3. Maintain hygiene and biosecurity, including correct labelling and packaging of samples, correct disposal of carcass and all observations recorded and forwarded to appropriate person.

Students are required to supply their own lunch, writing materials, and at least two (2) birds suitable for post-mortem examination. Please consult with your organisation prior to attendance for your individual organisations biosecurity requirements.



  • Poultry CRC internship recipient, now employed by Zootechny.
  • Member of the Australian Veterinary Association, Australian Poultry Veterinary Association and Commercial Poultry Veterinarians.
  • Experienced in private veterinary practices as well as commercial poultry enterprises.
  • Areas of interest include poultry medicine, pathology, welfare and husbandry.
  • Currently consulting to Baiada Poultry, Cordina and Pepe’s Ducks.
  • Current veterinary work emcompasses broilers, broiler breeders, layers, turkey broilers and ducks.

Sign up to the Echook Newsletter
for the latest from PoultryHub