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Poultry Inspection: Questions & Answers

  • Published: 2013-08-22
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  • Language: English
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The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of poultry is safe, wholesome, and correctly labeled.

What is poultry processing?
Poultry processing is the term used by the poultry industry to describe the conversion of live poultry into raw poultry products fit for human consumption.

What is ante-mortem inspection?
Ante-mortem inspection examines the live birds for signs of disease. Live birds that are not healthy are not fit for human food and are condemned.

How do establishments slaughter live birds?
The most common slaughter method is cutting the major blood vessels in the neck followed by blood loss. Most poultry slaughter establishments render the live bird insensible to pain prior to making the cut. Some religious dietary requirements preclude rendering the live bird insensible to pain.

How do establishments remove feathers?
Feather removal is a two-step process. Establishments first immerse carcasses in hot water to loosen the feathers. Then they pass the carcasses through machines that physically remove the feathers.

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