Poultry keeping and processing

Correct sanitation procedures involve all stages in the operation from live poultry pens to retail establishments, including processing, packing, storage and transportation. Whether in large-scale commercial production or domestic poultry keeping, the poultry handlers must be healthy and maintain food handlers' hygienic practices.

In the poultry farm, the housing, feed and water supply must be safe. The plant and equipment must be cleaned daily. In particular, any dead birds must be removed from coops. During processing, hygienic methods of killing and dressing must be used.

Last modified: Tuesday, 15 July 2014, 12:35 AM