Comments for Flow Chart 1

1
Comments for Flow Chart 1

• The next slide covers the initial on farm steps
• How stressful do you feel the handling of the
  birds is?
• How many birds are being held at one time? Is it
  reasonable?
• Are the cages designed properly for putting in
  birds?
• Do you think the forklift handling stresses the
  birds?

2
On Farm Handling of Poultry
Catching Bird A 1 C 3
Putting Birds In Cages A 1 C 3
Putting Cages On Trucks B 2
Transportation
Hyperlinks to visuals You must be connected to
the Internet. The letters are for video clips in
Windows Media and the numbers in each pair are
for the same clip in Quicktime. Quicktime seems
to work better when Internet Explorer is closed.
3
Comments for Flow Chart 2

• The second flow chart covers the initial stages
  within the plant.
• How stressful is the crate unloading and the
  hanging?
• What do you think of the stunning, cutting,
  bleeding of the birds?
• By the time the birds reach the scalder they
  should ALL be insensitive

4
Flow Chart for Early Stages of Chicken Processing
Relevant to Kosher and Halal
Dumping Prior To Hanging K 11
Regular Process
Hanging D 4 E 5 F 6
Electrical Stunning G 7 L 12
Throat Cutting H 8
Bleeding I 9
Scalding J 10
Feather Picking M 13
Kosher Process
Live Slaughter
Bleeding
Cold Scalding
Visuals The letters are for video clips in
Windows Media and the numbers are for Quicktime.
5
Kosher/Halal Differences

• Currently we do not have any pictures to
  illustrate religious slaughter, but to compare
• The bird is held, cut, and then hung so some
  blood drainage has occurred before the birds are
  hung is this an advantage?
• The bird is cold scaled preferably in ice
  water. Why the extra cold? What are the
  implications of cold scalding in terms of getting
  the feathers off? Food safety?