Egg and Meat Production JS 2 Plan

LESSON PLAN: LIVESTOCK FARMING

Subject:	Livestock Farming / Agricultural Science
Class:	JSS 2 (Basic 8)
Term:	First Term
Week:	Week 4
Topic:	Egg and Meat Production
Subtopics:	1. Egg collection, processing, grading, and storage 2. Slaughtering and dressing of poultry birds 3. Hygiene rules in handling poultry products
Duration:	80 Minutes (Double Period)

BEHAVIOURAL OBJECTIVES

By the end of the lesson, the students should be able to:

1. Describe how eggs are collected, cleaned, candled, graded, and stored properly.
2. List the sequential steps involved in slaughtering and dressing a poultry bird.
3. State critical hygiene rules in handling fresh eggs and poultry meat to prevent spoilage and disease transmission.

INSTRUCTIONAL / TEACHING AIDS

• Fresh eggs, egg crates/trays, egg candler (or torch/flashlight box model).
• Charts and diagrams illustrating poultry slaughtering and dressing steps (scalding, plucking, evisceration, chilling).
• Knives, warm water container, plastic cutting boards, and sanitizing solutions (for demonstration/illustration).

PREVIOUS KNOWLEDGE / ENTRY BEHAVIOUR

Students learned about layer and broiler management routines in Week 2 and know that layers produce eggs while broilers produce meat.

PRESENTATION STEPS

Step	Teacher's Activity	Students' Activity
Step 1: Introduction	Reviews Week 3 on feed formulation and asks students how poultry products (eggs and meat) reach the consumer in good condition.	Respond by discussing egg collecting at home and purchasing chicken in markets.
Step 2: Egg Processing & Storage	Explains egg collection routines (2–3 times daily), cleaning methods (dry wiping), candling for cracks/interior quality, grading by size, and cool storage.	Observe candling demonstration using a torch light and learn how to identify internal blood spots or cracked shells.
Step 3: Slaughtering & Dressing Steps	Details the processing of broiler meat: fasting before slaughter, bleeding, scalding in warm water (60°C), defeathering (plucking), evisceration (gutting), washing, and chilling.	Examine flowcharts of dressing procedures and record the names of internal organs removed during evisceration.
Step 4: Hygiene & Food Safety	Discusses bio-security and meat hygiene rules: water sanitation, refrigeration/freezing, preventing Salmonella contamination, and proper packaging.	Contribute reasons why dirty water or improper slaughter practices spoil meat rapidly.
Step 5: Evaluation & Summary	Summarizes the main steps in egg and meat processing, reviewing key vocabulary terms on the chalkboard.	Answer evaluation questions orally and write down homework instructions.

EVALUATION QUESTIONS

1. State three reasons why eggs should be collected at least twice daily.
2. What is candling, and what features are checked during the process?
3. List the correct sequence of steps involved in slaughtering and dressing a broiler bird.
4. Mention three key hygiene rules to observe when processing poultry meat for market.