Hygienic slaughter: steps, hygiene, critical points
Selling a live chicken is selling an animal; selling a carcass is selling a food that someone will give to their children. Between the two lies one hour of work where everything is decided: a complete bleed, scalding water at the right temperature, an intestine that is not torn, a carcass that goes below 4 °C before the end of the morning. This lesson describes each step with its figures, its actions and its dangers, and teaches you to spot the critical points, the ones where a mistake can no longer be repaired.
14 min read · 5-question quiz at the end
By Abdul Hussein ChoumanFounder of NEXTEKCI · Agnibilékrou hatchery since 2006This lesson is part of Level 12 — From farm to customer: slaughter, eggs, sales. It opens to registered students who have passed the level 11 exam. Levels 1 to 5 and the tracks remain readable by everyone.
- ✓Describe the steps of slaughter in order, with the temperatures, durations and actions of each
- ✓Organise a unit with forward flow, dirty zone and clean zone separated
- ✓Identify the critical points and state, for each, the hazard, the limit, the monitoring and the action
- ✓Calculate the carcass yield and the throughput of a unit for a given flock