Linking to these sites is an effort to make as much accurate information and resources available to users as possible. We have reviewed all sites before adding them to this list. However, we do not endorse all the information and content of these sites.

• Egg Cleaning Procedures for the Household Flock. Household poultry flocks may produce a high percentage of dirty eggs. Many of these eggs are soiled because they are laid in dirty nests or are being laid on the floor. Dirty eggs can be a health hazard if they are not properly cleaned and sanitized. By: Daniel E. Bigbee, Extension Poultry Specialist and Glenn W. Froning, Extension Poultry Products Specialist, University of Nebraska.

• Home Processing Power Point Presentation by Ron Kean, University of Wisconsin.

• Food Safety Fact Sheets by U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) Excellent information. For Further Information Contact:
• FSIS Food Safety Education and Communications Staff Meat and Poultry Hotline 1-800-535-4555
• Poultry Preparation Fact Sheets Excellent series of Fact Sheet for Poultry.

• Home Processing of Poultry Meat. Poultry can be processed at home with little or no special equipment. If you are processing only a few birds you can improvise facilities for the job quite easily. However, if you are processing many birds you might want to consider more adequate facilities and equipment to make the job easier or even have the birds custom processed if there is a custom poultry processing facility nearby. Federal and state laws regulate inspection of meat and poultry products. Producers may process birds they raise for their own household consumption and up to 1,000 chickens, turkeys, ducks, or geese for sale to other consumers within the state without inspection. Uninspected poultry is not allowed in interstate commerce.

• Poultry Consumer Publications These poultry related consumer publications have been broken down into categories and listed.  Publications are from the USDA's Food Safety Inspection Service (FSIS)-Meat and Poultry Hot-line, The International Food Information Council (IFIC), Various Universities, Cooperative Extension Services, related organizations and many other sources. Compiled by North Carolina State dept. of Food Science.

• Proper Handling of Eggs: From Hen to Consumption. To insure egg quality in small flocks, egg producers must learn to properly handle the eggs they produce. This article will discuss how you can insure that your eggs will be of the highest quality and safe for consumption. By: Phillip J. Clauer, Poultry Extension Specialist, VA. Tech.

• Texas A&M Extension Publications on poultry product preparation. (Requires Acrobat Reader 3.01)
• Processing Poultry at Home
• Broiler Chicken Deboning
• Boneless Breast of Chicken
• Chicken Cutup: Family Style
• Chicken Cutup: Commercial Style
• Enjoy Easter Eggs Safely
• Carving the Family Turkey
• Curing and Smoking Poultry
• Freezing Poultry for Home Use
• The Omelet Event
• Cost and Yield Comparisons of Ready-to Cook Chicken Products
• Irradiation of Raw Poultry
• Minimizing Pesticide Residues on Homegrown Produce

• USDA Quality Standards There are quality standards and grades for a variety of ready-to-cook poultry carcasses, parts, and products as well as for shell eggs. Poultry and shell eggs can be traded on a uniform basis coast to coast and overseas, sight unseen, by buyers and sellers who use official USDA standards and grades. These standards and grades form a uniform description of the commercial quality of various products so their value, utility, and price can be determined. These quality standards assure consumers of uniform quality products.