2 replies to this topic

[Scampi]

Maybe someone can shed some light for me. What would be a logical rationale behind chilling whole RTC poultry PRIOR to packaging? We are having some customer complaints about the look of our product and CFIA requires product to be chilled prior to packaging and I am trying to understand the logic so I can appeal for a trial run of packaging first.

[Cahaya]

Hi Scampi, 

 

May I know what is the process after killing and evisceration of the chicken? Normally will use the spiral chiller with the chlorine to sanitize and cool down the chicken temperature. and some will use air chilling. Your customer is requesting chilling the chicken product to be chilled before you pack it? 

 

Can you give details how you process the chicken.

 

Cahaya

[Scampi]

We blast chill air only, no water after the final rinse. No it's a CFIA requirement to lower the temperature to at least 10 degrees C prior to packaging even though the product goes back into a blast freezer at -32C over night