Generic HACCP model for poultry slaughter

by United States. Food Safety and Inspection Service

1994 14 pages eng

Reports the results of a workshop for poultry slaughter held in Atlanta, Georgia, August 27-29, 1991. Participants identified 10 critical control points for poultry slaughter, including receiving, scalding, venting/opening/eviscerating, offline procedures, neck and giblet chilling, final wash, carca…