Thanks for the replies.
Internal QA procedures are going to be quite difficult without a "lab"/equipment IMO.
I hope the function at least rates a "room".
Yes there is a room.
And (almost) everything is possible at least as it backs up the investment.
At this moment we don't do any quality controls on our endproduct, only temperature which is a food safety parameter.
I would also consider general organoleptic inspection in there so you can capture any "off" odours..............depending on what your using in the carcass washes and chill tanks (if using) they can produce a bit of an odour no one likes.....also PAA can turn the mucous membrane on the whole carcasses a really unpleasant shade of grey
Dry matter-----i'm guessing this is a value added product and not just a cut?
Organoleptic inspection is def a important one, but normally are the endproducts visual controlled by the operators. But maybe we should do this control too.
We use a low concentrate of chloor water on the carcasses, that's it.
We dry cool them. We do, however, stun the alive poultry in water.
What do you mean with PAA? I googled it but couldn't find anything related to chicken.
And no we don't give any added value. We only slaughter and cut the chicken into filet, chicken legs, drumsticks, .. and then distribute.
Edit: dry moisture is maybe interesting to compare with competitors. This way we can see which one contains too much or too less moisture.
Edited by Adolf von Liebenberg, 27 March 2019 - 02:32 PM.