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Chicken processing is a relatively fast activity: In less than 30 minutes, a shipment can be processed and sent to the cooling zone, regardless if using water or air systems. For this reason, plant managers must hone their senses of: Observing, listening, smelling and touching, in order to have a real-time and detailed view on how the processes are progressing.
Some Everyday Situations
Although it’s true that the senses are always at play when evaluating our surroundings, it is recommended to prioritize the tasks to be carried out when one is in the plant supervising the process. Therefore, attention should be focused on one point at a time. This increases the possibility to take in as much information as possible, evaluate them and take immediate corrective actions if need be.
This skill is achieved if one draws a mental map of each area of the plant. This requirement becomes critical whether slaughtering at speeds of 1, 2 or 3 chickens/ second. If the pertinent actions are not taken as soon as possible, the losses in quality and yield will lead to an increase in the cost per kilo of processed meat
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