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Poultry Processing Factory |
Poultry
Processing Factory:
In Denmark, Sriwork has its modern chicken slaughterhouse
and the products are being sold all over the world.
Now let us to the factory for visiting our production
process.
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The
chickens are hung on frames immediately prior
to stunning and slaughter.
A batch
of chickens for slaughter generally consists
of 30-40,000 animals.The slaughter is done
while the chickens hang with their heads downward.
In order to ensure that the chickens wait
for only a short time before slaughter, it
is necessary to systematise the working process.
As quickly as possible after arrival to the
abattoir, the chickens are taken from the
transport boxes and hung by their feet in
a conveyor that takes them to stunning. The
hanging of the chickens is a very strenuous
job. There is therefore job rotation, so that
the same workers do not do the hanging all
the time. |
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An abattoir
operator checks that the slaughter of the
chickens is done correctly
The
chickens are stunned prior to slaughter. It
is done by conveying the heads of the chickens
through a water bath with a weak electric
current. The chickens become unconscious and
relaxed before they reach the slaughter machine.The
chickens have now been through the slaughter
machine where a rotating knife cuts their
neck. Next to the slaughter machine an operator
checks that all the chickens are slaughtered
correctly.
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Carcass
evisceration and processing
All
chickens are opened and the viscera
with the edible portions such as heart,
neck, gizzard and liver are taken out.
Apart from the intestines, all parts
of the chicken are sold for human consumption.
Some chickens are sold as complete carcasses
- some of them with the edible giblets
inside after cleaning and packaging
into small bags - others are sold as
grill chickens without giblets. An increasing
proportion of the chickens are separated
into breast, legs and wings, and these
parts can also be cut into smaller parts
and boned. In some other plants of Sriwork
a further processing is taking place,
for example marinating, breading and
sausage making.
Clean department
The process at the abattoir is for hygiene
reasons divided into an unclean and
a clean department. The unclean department
includes hanging, stunning and slaughter.
The clean department includes opening,
evisceration, chilling, cutting and
packaging. The chickens are transported
through the different processes on a
conveyor. There is continuously a major
attention to the hygiene.
Food inspection
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All chickens are controlled by a related department
in order to ensure that only chickens suitable
for human consumption pass through the process.
Suspicious chickens are condemned or taken
aside for further examination. The department
also controls the abattoir and ensures that
the chickens do not contain too much water,
and that they are packaged and labelled correctly. |
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