4/26/2017 Poultry Processing Operations Poultry Processing Operations Facilities Required for Inspection Facilities Required for Inspection Containers for condemned carcasses Slip resistant platforms are required Two types:parts and whole carcass -Designed for easy and rapid adjustment Santitation requirements Selectors(kickouts)are required for facilities Conveyor line start and stop switchs,separate with two inspection stations on one line clip boards holders,and hangback racks for Allows the inspectors to receive different carcasses birds without impeding inspection Easy reach of inspector Hangback rack holds 10 carcasses Poultry Processing Operations Poultry Processing Operations Chilling Chilling All poultry slaughtered and eviscerated in an Ice used in chilling must be made from potable official establishment must be chilled water immediately after processing to reduce the Ice must be handled in a sanitary manner internal temperature to below 400F meeting the HACCP plan and pathogen Major portions of the carcass must reach reduction standards temperature within specified times based on Carcasses contaminated with fecal material carcass weight must not enter the chilling tank Ready-to-cook poultry must be frozen so that the center of the bird reaches OoF within 72 hours and held at that temperature4/26/2017 17 Poultry Processing Operations Facilities Required for Inspection • Containers for condemned carcasses - Two types: parts and whole carcass - Santitation requirements • Conveyor line start and stop switchs, separate clip boards holders, and hangback racks for carcasses - Easy reach of inspector - Hangback rack holds 10 carcasses Poultry Processing Operations Facilities Required for Inspection • Slip resistant platforms are required - Designed for easy and rapid adjustment • Selectors (kickouts) are required for facilities with two inspection stations on one line - Allows the inspectors to receive different birds without impeding inspection Poultry Processing Operations Chilling • All poultry slaughtered and eviscerated in an official establishment must be chilled immediately after processing to reduce the internal temperature to below 40OF • Major portions of the carcass must reach temperature within specified times based on carcass weight • Ready-to-cook poultry must be frozen so that the center of the bird reaches 0OF within 72 hours and held at that temperature Poultry Processing Operations Chilling • Ice used in chilling must be made from potable water • Ice must be handled in a sanitary manner meeting the HACCP plan and pathogen reduction standards • Carcasses contaminated with fecal material must not enter the chilling tank