Chicken (Poultry) slaughter process flow diagram - Form 3

This diagram is a flow chart showing the process for chicken (poultry) slaughter.

The diagram lists the necessary steps from 1 - 46 to be taken in the slaughtering process for chicken and poultry.

Identified in red are the Critical Control Points. These are boxes 24, 30, 32, 34, 37

Steps

  1. Biological Receiving of antimicrobial agent, salt, packaging materials, reusable product containers. Leading to step 2 and 3.
  2. Identifies the CO2 tanks: Leading to step 43.
  3. Storage Biological (B): antimicrobial agent leading to step 6; salt leading to step 39; packaging material leading to steps 41, 38 and 43; reusable product containers leading to step 42.
  4. Receiving: leading to step 5.
  5. Treatment, storage and distribution of water (BC). Leading to step 6.
  6. Addition and distribution of antimicrobial agent (BC). Leading to steps 16, 21, 31, 33 and 37.
  7. Receiving / holding live birds (B). Leading to step 8.
  8. CFIA ante-mortem inspection and flock sheet. Leading to steps 9, 10 and 11.
  9. Flock segregation / holding. Leading to steps 10 and 11.
  10. Flock disposal (condemned)
  11. Unloading / hanging (B). Leading to steps 12 and 13.
  12. Trailer / crate washing and disinfecting (B)
  13. Stunning. Leading to steps 14.
  14. Bleeding (B). Leading to step 15.
  15. Scalding / defeathering (B). Leading to step 16.
  16. Carcass shower (B). Leading to steps 17 and 32.
  17. Head removal (B). Leading to step 18.
  18. Pre-cutter / hock cutter and automatic or manual transfer / rehang (B). Leading to step 19 and 20.
  19. Paw scalding / harvesting / discarding (B). Leading to step 37.
  20. Preselection (carcass defect detection) (B). Leading to step 21, 25 and 26.
  21. Carcass shower (B). Leading to steps 22 and 32.
  22. Oil gland cutter (B). Leading to step 23.
  23. Venting / opening / evisceration and shower (B). Leading to step 24.
  24. CCP 1B - Viscera defect detection (B). Leading to steps 25, 28 and 30.
  25. Rejection (B). Leading to steps 20, 24 26 and 27.
  26. CFIA veterinary inspection. Leading to steps 24, 27, 33 and 34.
  27. Carcass disposal.
  28. Cropping (B). Leading to step 29.
  29. Neck breaking / neck and/or neck skin removal (B). Leading to steps 30 and 31.
  30. CCP 2B - Giblets and neck harvesting (B). Leading to step 37.
  31. Internal vacuum / inside / outside carcass washer / on-line reconditioning and/or reprocessing / trimming (B). leading to step 32.
  32. CCP 3B - Cavity defect detection and trimming / final examination (B). leading to steps 33, 34, 35 and 37.
  33. Carcass shower, off-line reprocessing and reconditioning (B). Leading to step 32, 34.
  34. CCP 4B - Carcass shower, salvaging (B). Leading to steps 32, 33 and 37.
  35. Re-hanging / automatic transfer (air-chilled) (B). Leading to steps 36 and 37.
  36. Air compressor (B). Leading to step 37.
  37. CCP 5B - Chilling (B). Leading to steps 32, 38 and 40.
  38. Rehanging / automatic transfer / grading / sizing bins (B). leading to steps 43. Leading to further processing.
  39. Ice making / storage (B). Leading to step 37.
  40. Sorting paws (B). Leading to step 43.
  41. Box forming (BC). Leading to step 43.
  42. Washing and sanitizing / storage of reusable containers (B). Leading to steps 43.
  43. Packaging / gas flush / labelling (BP). Leading to steps 44 and 45.
  44. Freezing (B). Leading to step 45.
  45. Storage (B). Leading to step 46.
  46. Shipping (BC).