Safety Briefing in Chicken Slaughtering

Introduction

Chicken slaughtering is a dangerous job that can result in serious injuries or death if not
done properly. This safety briefing will outline the hazards of chicken slaughtering and
provide guidelines for working safely.

(Safety Briefing)

Hazards of Chicken Slaughtering

 Knives: Knives are the most common cause of injury in chicken slaughtering. They can
cause cuts, lacerations, and punctures.
 Slips, trips, and falls: Slippery floors, uneven surfaces, and loose debris can cause
slips, trips, and falls.
 Bloodborne pathogens: Chicken blood can contain harmful bacteria and viruses that can
cause infections.

Guidelines for Working Safely

 Personal protective equipment (PPE):

o Food Mask
o Gloves
o Apron
o Farm boots
 Knives:
o Always keep your knife sharp. A dull knife is more likely to slip and cause injury.
o Use a cutting motion, not a stabbing motion.
o Cut away from your body.
 Slips, trips, and falls:
o Clean up spills immediately.
o Report any uneven surfaces or loose debris.
o Wear shoes with good traction.
 Bloodborne pathogens:
o Avoid contact with chicken blood.
o Wash your hands thoroughly after handling chicken blood.
 Additional Safety Tips

 Be aware of your surroundings.

 Never work alone.
 Report any unsafe conditions or practices to your supervisor.

(Overview of Process)

 Slaughtering is the first stage of the chicken slaughtering process. It involves the
killing of the chicken.
 Cutting its jugular vein and carotid artery under the wattle. Bleeding is essential to
remove any blood from the chicken's meat, as this can spoil the meat and make it
more susceptible to bacteria.
 Fabrication is the process of removing the chicken's skin and bones. This is typically
done by hand or with machines. The purpose of fabrication is to prepare the chicken
for further processing or packaging.

There are two main types of fabrication:

 Whole bird fabrication: In this type of fabrication, the chicken is cut into whole pieces, such
as the breast, leg, thigh, and wing.
 Cut-up fabrication: In this type of fabrication, the chicken is cut into smaller pieces, such as
boneless, skinless chicken breasts, chicken tenders, and chicken nuggets
 Deboning is the process of removing the bones from the chicken meat. This is typically done
by hand or with machines. The purpose of deboning is to make the chicken meat easier to
eat and more versatile for use in different dishes.

SLAUGHTERING PROCESS:

1. Pre-Slaughtering Handling
- Pre-slaughtering handling of chicken is crucial for ensuring animal welfare,
meat quality, and food safety. Proper handling practices minimize stress,
injuries, and contamination, resulting in healthier and safer chicken products
for consumers.
- Gently pick up the chicken by both legs, just above the feet. Hold the chicken
upright and close to your body.
- If the chicken is struggling, wrap your arm around its wings to restrain them.
- To carry a chicken, hold it upright against your body with one arm. You can
support the chicken's body with your free hand if needed.
- This includes gently holding the chicken's wings and legs together. When
restraining a chicken, it is important to be careful and prevent giving pain or
discomfort to the chicken.

2. Slaughtering Demonstration
- Wear an apron, tightly hold the chicken, remove the feather under the wattle,
make a quick, deep cut across the jugular vein, and hold it tightly until the
chicken stops flapping and stops bleeding.

- After bleeding, soak it in hot water to soften the feathers and skin in their feet.
 - If the feathers and skin in their feet soften, it is ready to remove.

- After removing the feather, use singeing from the fire of the stove to ensure
the removal of remaining feathers.
- Once the feathers are removed slice the skin above the breast and in between
the pelvic bone. Gently remove the internal organs, including the esophagus,
crop, gizzard, heart, lungs, liver, and intestines to prevent from contamination.

FABRICATION
- Wear mesh gloves to avoid stabbing yourself with a knife.
- Use a power grip to separate wings, lift one wing, and locate the joints where it
connects the body.
- Cut through the joint to remove the wing and repeat for the wing.
- Remove the legs and thighs by cutting through the joint to separate the legs from
the body.
- To separate the thighs from the drumstick, locate the joint and cut through it.
- Cut the chicken in half by cutting through the breastbone.

DEBONING

Gather the necessary equipment:

 A sharp knife
 A cutting board
 A boning knife (optional)
 A bowl for bones and scraps

Prepare the chicken:

1. Remove the giblets: Locate the giblets (neck, heart, liver, and gizzard) inside the chicken
cavity and remove them.
2. Rinse the chicken: Thoroughly rinse the chicken inside and out under cold running water to
remove any dirt or debris. Pat it dry with paper towels.
3. Lay the chicken: Place the chicken breast side down on a cutting board.

Start the deboning process:

gently remove the bone from the legs, thigh, and wings to have a clean-cut

1. Remove the wing tips: Cut off the wing tips at the joint where they connect to the
body. Discard the wing tips or save them for making stock.
2. Remove the wings: Cut along the joint where the wings connect to the breast to separate
them from the body. Set the wings aside.
3. Remove the drumsticks and thighs: Locate the joint between the drumstick and the
thigh. Cut through the joint to separate the drumstick from the thigh. Repeat the process on
the other side.
4. Remove the keel bone: Flip the chicken over and locate the keel bone, which runs along the
center of the breast. Use a sharp knife to carefully cut along both sides of the keel bone and
remove it.
5. Remove the ribs: carefully separate the ribs from the breast meat. Discard the ribs or save
them for making stock.
6. Trim the meat: Remove any remaining fat, tendons, or cartilage from the meat.
7. Inspect the deboned meat: Check the deboned meat for any remaining bones or cartilage.

Tips for successful deboning:

 Use a sharp knife to make clean, precise cuts.

 Work slowly and carefully to avoid damaging the meat.
 Separate the meat from the bones as close to the bone as possible to maximize the amount
of meat.
 Use a boning knife, if available, for more delicate boning tasks.
 Rinse the deboned meat to remove any bone fragments or debris.

With practice, you can become proficient in deboning a chicken and enjoy the versatility of
having boneless chicken at your disposal.

Conclusion:

Chicken slaughtering is a complex process that involves several steps to ensure the safety
and quality of the meat. The process typically begins with the receiving of live chickens from
farms. The chickens are then transported to the slaughterhouse, where they are unloaded
and inspected for health.

Like: The Proper handling of the chicken, Stunning, bleeding, evisceration, proper technique
of fabrication and their various cuts,

……………….