KFW will conduct product sample testing in accordance with the regulations outlined in 9 CFR 381.94. The results from both off-site laboratory sampling and on-site testing will collectively demonstrate process control, enabling the monitoring and verification of process control on a weekly basis. Records of sample testing results will be maintained and made available for USDA review.
KFW will notify USDA if there are any consumer complaints and/or product recalls.
Step 1: RECEIVING LIVE HOLDING
Live poultry received from supplier farm will have pathogens/feathers. This will be addressed further down during production operations.
Step 2: STICKING/BLEEDING CONES
Sticking/bleed out – pathogens and feathers – pathogens will be addressed further down during production operations.
Step 3: SCALDING
Hot water, scalding procedure – pathogens and feathers – pathogens will be addressed further down during production operations
Step 4: FEATHER REMOVAL PICKING
Finger picking machine feathers removed. Pathogens to be addressed during operations down the line.
Step 5: CHLORINATION SPRAY
spraying the feathered carcass with chlorinated water intended as an aid to reduce pathogens.
Step 6: WAXING DUCKS/ GEESE
applicable to ducks/geese operations to remove pin feathers. – Any pathogens present will be addressed down the line during operations.
Step 7: SLAUGHTER/AREA/PROCESS
further detailed slaughter procedures: pathogens to be addressed during operations
Step 8: EVISCERATION
vent cutting GRD removal remove viscera: pathogens (present) will be addressed during operations down the line
STEP 9: USDA GOVERNMENT INSPECTION
USDA activity to verify, no fecal / ingesta in bird cavity
Step 10: PRE CHILL TANK, NO ICE
CCP #1
KFW monitors (visual control) to verify no fecal or ingesta on carcass in pre-chill tank – frequent changing of water/chlorination.
Step 11: POST CHILL TANK, ICE PRESENT
CCP #2
KFW monitors (VISUAL CONTROL) to verify and to check temperature (40 degrees Fahrenheit) pathogen control (e.g.) no fecal / ingesta present
**Step 11(a): Deboning if needed for processing
*Deboning procedure not yet performed at KFW
Step 12: COOLER STORAGE AT 40 DEGREES FAHRENHEIT OR COLDER
CCP #3
Finished carcass product is stored at 40°F or colder in cooler.
Step 12(a): PACKING
Packing/handling carcass product. If product temperature exceeds 55°F during handling product will be further chilled in cooler to 40°F before being shipped.
Packing finished carcass from cooler into shipping bags/boxes.
* KFW no longer uses previous a tabulated format..
This plan has been reviewed by management_________________________Date __________________
Arthur Orson Louissaint, Esq.
Chief Legal Officer
This plan has been reviewed by_________________________Date __________________
Dr. Keith Wills,DVM-SVMO
Wondershare EdrawMind
