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Poultry
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Good
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Meat should be handled hygienically with gloves in the hands, without exposing openly, but kept under cold temperature.
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The steps generally flow in this order: Stun,
bleed, hang, remove the hide, eviscerate, split into sides (halves),
cool, age, and finally, break the carcass down (i.e., cut or fabricate)
into the meat products customers need. -
Current recommendations for handling all meat products are to keep them clean, cold and covered in order to maintain quality and protect against food poisoning and disease.
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Good notes
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