Receiving areas: Designed to handle fluctuations in bird deliveries
Slaughtering and packing: Birds are stunned, killed, bled, and scalded to loosen feathers Defeathering: A machine with rubber fingers removes feathers from the birds
Evisceration: Internal organs and feet are removed
Cooling, chilling, and freezing rooms: Carcasses are removed from the slaughter hall to reduce microflora growth
Wastewater treatment: Wastewater is generated from the slaughter and picking areas, evisceration area, and live haul area