Spread across 8 acres, the high-tech chicken slaughtering facility has capacity to accommodate 3500 chicken per hour. The SOPs documented for the team to follow is monitored at every stage right from procurement of chicken to transportation.
The Hazard Analysis Critical Control Point-HACCP is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause finished products to be unsafe and designs measures to reduce these risks to a safe level. The HACCP attempts to avoid hazards rather than attempting to inspect finished products of those hazards.
The HACCP team samples chicken at various stages to ensure high quality and conforms to industry standards and specifications.
The in-house lairage area is well-ventilated to rest the bird before slaughter.
Live Bird Transport:
It is very important to transport broiler birds in well-ventilated vehicles. At Life Line Feeds, the broiler birds are transported with well-designed, coup-ventilated vehicles to reach the slaughter facility.
Reception of Live Birds:
At the receiving area, the veterinary experts certify only healthy birds by conducting antemortem examination. Once certified, the birds are placed on an automatic bird conveyor line. The conveyor line backed by the lift system ensures no bird is injured. Every animal welfare regulation is followed.