1. Receiving & Inspection
Live chickens arrive at the processing facility and are checked to ensure they are healthy and suitable for processing.
2. Humane Slaughter
Chickens are humanely slaughtered following animal welfare guidelines and local regulations (for example, halal procedures where required).
3. Bleeding
After slaughter, the chicken is allowed to bleed properly to ensure meat quality and cleanliness.
4. Scalding
The chickens are dipped in hot water to loosen feathers, making them easier to remove.
5. Defeathering
Machines gently remove feathers, leaving the skin clean.
6. Evisceration (Cleaning)
Internal organs are carefully removed, and the chicken is thoroughly cleaned to prevent contamination.
7. Washing & Chilling
The chicken is washed with clean water and rapidly chilled to keep it fresh and prevent bacteria growth.
8. Cutting & Deboning (Optional)
Depending on customer needs, the chicken may be cut into parts or deboned.
9. Packaging
The chicken is packed fresh or frozen using food-grade packaging materials.
10. Storage & Distribution
Products are stored at controlled temperatures and delivered to markets, restaurants, and retailers.
Key Focus Areas
- Strict hygiene and sanitation
- Food safety standards
- Temperature control
- Quality checks at every stage
