33 Poultry Processing
33 Poultry Processing
Activity Date: 11/2/22
Segment Number: 4
Instructor: Mr. McCaul
Time: 1 hour
Key Points:
How many hours do you need to take away food before slaughter?
What are the different rooms and what does each room do at the poultry processing?
Explain when and what parts get bruised on a bird
Explain ROP
What should the temperature need to be after birds are processed?
How long can birds last in a refrigerator and freezer.
Explain the slaughtering process.