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  • IDONO

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    Yve Lim-Seraspe Sua-Faj
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    This document outlines the process steps for poultry processing from receiving to final inspection. Key steps include weighing, staging for 30 minutes to 1 hour, hanging, stunning, slitting the throat below the earlobe, scalding at 57-590C, bleeding, eviscerating by removing the internal organs, final inspecting, and removing other internal parts like the crops, cloaca, gizzard and liver. The process is broken into receiving, hanging, stunning, slitting, scalding, bleeding, eviscerating, and final inspecting areas.

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    HACCP

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    This document outlines the process steps for poultry processing from receiving to final inspection. Key steps include weighing, staging for 30 minutes to 1 hour, hanging, stunning, slitting the throat below the earlobe, scalding at 57-590C, bleeding, eviscerating by removing the internal organs, final inspecting, and removing other internal parts like the crops, cloaca, gizzard and liver. The process is broken into receiving, hanging, stunning, slitting, scalding, bleeding, eviscerating, and final inspecting areas.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    8 views1 page

    IDONO

    Uploaded by

    Yve Lim-Seraspe Sua-Faj
    This document outlines the process steps for poultry processing from receiving to final inspection. Key steps include weighing, staging for 30 minutes to 1 hour, hanging, stunning, slitting the throat below the earlobe, scalding at 57-590C, bleeding, eviscerating by removing the internal organs, final inspecting, and removing other internal parts like the crops, cloaca, gizzard and liver. The process is broken into receiving, hanging, stunning, slitting, scalding, bleeding, eviscerating, and final inspecting areas.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    RECEIVING/ STAGING HANGING STUNNING SLITTING

    WEIGHING (30min – (below the


    1hr) earlobe)
    RECEIVING AREA

    HOCK HEAD INITIAL PLUCKING SCALDING BLEEDING


    CUTTING PULLING INSPECTING
    (57-59⁰C)
    HOT AREA

    RE-HANGING VENT OPENING EVISCERATING S&L INT. REMOVING LIVER PICKING

    FINAL INSPECTING CROPS PICKING CHLOECKA REMOVING GIZZARD PICKING

    EVISCERATION AREA

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