Slaughter and processing of chickens.
Normally we have no problems with our shelf life of 7 day.
However we have been getting 2 complaints from our customers about decay.
And we had a shelf life analysis that was above the norm.
Now I'm searching what the problem is.
I guess there are several parameters I should control:
- time and speed of the quick cooler (right after slaughter)
- time in the cutting room
- temperature of the chickens when packaged
- respecting cold chain
- good hygiene practices
Are there other things I should consider having a impact on my shelf life that I am missing?
Thanks in advance