DIRTY AREA

  • Live Bird Receiving & Hanging

    • Activity : Hanging live bird from Harumi farm into automatic shackle manually.
    • Efficiency : 100%
    • Normal Capacity : 30,000 birds/day

  • Stunning

    • Activity : Stunning chicken that will be slaughtered to weaken the chicken via flow of water that has an electric shock.
    • Efficiency : ≥91%
    • Power : 30V -40V
    • Duration : 4 sec - 5 sec

  • Halal Slaughtering

    • Activity : Halal slaughtering done manually by Muslim Men that are certified by Jabatan Agama Islam Negeri Perak (JAIPk).
    • Efficiency : 100%

  • Bleeding

    • Activity : Let the slaughtered chicken rest for 5 minutes to make sure the chicken is completely dead.
    • JAKIM standard : 3 minutes duration of bleeding

  • Halal Checking

    • Activity : Double check the slaughtered chicken either it has completely dead or not manually.
    • Efficiency : 100%
    • Quality Check : Make sure chicken Oesophagus, Trachea, Caratid Arteries, Neck Muscle & Jugular Veins are break off completely.
    • If the chicken is not completely dead, the chicken will be taken down from the shackle and held until the chicken is completely dead.

  • Hot Water Scalding

    • Activity : Scalding the chicken in hot water to loosen the feathers.
    • Efficiency : 100%
    • Water Temperature : 58°C - 62°C
    • Duration : 90 sec - 130 sec
    • Quality Check : The water temperature will be observed once an hour.
    • If the temperature is low than standard, chicken feathers will not come off.
    • If the temperature is exceed standard temperature, the chicken will be cooked.

  • Defeathering

    • Activity : Removing chicken feathers automatically via Feather Removal Machine.
    • Efficiency : ≥91%
    • Quality Check : Check the chicken whether it's clean from feathers or not.
    • If not, manual removing will be performed.

  • Drop & Manual Re-hang

    • Activity : Hanging chicken back to the shackle manually.
    • Efficiency : 100%

  • Vent Cutting & Opening

    • Activity : Cut a hole in the chicken's tail using a sharp knife manually.
    • Cut & remove fecal tract of chicken manually.
    • Efficiency : 100%

  • Evisceration

    • Activity : Take out internal organs such as livers, gizzards & intestines manually.
    • Efficiency : 100%

  • Post Mortem Inspection

    Checklist :

    • Non Lession : Red bird, Mechanical damage & Overscaled.
    • Lession-Carcass : Abcess, skin lession, dermatitis, Severe Bruised, Congestion, Emaciation, Runts & Overscaled
    • Lession-Viscera : Abcess, Ascities, Fatty liver, Haemorrhage, Hepatomegaly, Perihepatitis, Percarditis, Toxemia & Septicemia.

  • Internal Organ Removal

    • Activity : Remove & separate internal organ such as livers, gizzards & intestines manually.
    • Efficiency : 100%

  • Cropping

    • Activity : Remove the alimentary canal in the chicken automatically.
    • Efficiency : ≥91%

  • Final Control Vacuum

    • Activity : Suck the lungs & leftovers out of the chicken automatically.
    • Efficiency : ≥91%
    • Quality Check : Monitor the machine once an hour.

  • Inside & Outside Washing

    • Activity : Cleaning the outside & inside of the chicken by using clean water automatically.
    • Efficiency : ≥91%
    • Quality Check : Monitor the machine once an hour.

  • Head Puller

    • Activity : Separating head from chicken body automatically.
    • Efficiency : 100%

  • Leg Cutting

    • Activity : Cutting chicken leg automatically.
    • Efficiency : 100%
    • The chicken will drop into spin chiller while the legs will turn back to the dirty area for packing.

CLEAN AREA

  • Pre Washer & Spin Chiller

    • Activity : Soak chicken into clean water mix with chlorine to drop chicken temperature & remove bacteria.
    • Efficiency : 100%
    • Room Temperature : 12-14˚C
    • Water Temperature : 0-2˚C
    • Chicken Temperature Changed : 40˚C to -4˚C
    • Chlorine Concentration : 20ppm-50ppm
    • Water Flow Rate (min) : 1liter/bird
    • Duration : 60 minutes

  • Temperature Checking

    • Activity : Measure core temperature once an hour by placing the thermometer into the meatiest part of chicken, avoiding the bone.
    • Room Temperature : 12-14˚C
    • Chicken Temperature : 0-4˚C

  • Manual Re-Hang

    • Activity : Hanging chilled chicken back to shackle manually.
    • Efficiency : 100%
    • Room Temperature : 12-14˚C

  • Weighing & Grading

    • Activity : Auto grading chicken based on its weight.
    • Efficiency : 100%
    • Room Temperature : 12-14˚C

  • Deboning

    • Activity : Remove bones from chicken manually.
    • Efficiency : 100%
    • Room Temperature : 12-14˚C

  • Cut Parts

    • Activity : Cut chicken into parts semi-automatically.
    • Efficiency : 100%
    • Room Temperature : 12-14˚C

  • Packing

    • Activity : Packing chicken that has been processed manually.
    • Efficiency : 100%
    • Room Temperature : 12-14˚C

FREEZING & WAREHOUSING

  • Blast Freezing

    • Activity : Pushing cold air at high velocity across chicken rapidly by using Blast Freezing Technology.
    • Efficiency : 100%
    • Chicken Temperature Changed : 8˚C to -18˚C
    • Room Temperature : -40˚C
    • Duration : 8-12 hours

  • Carton Packing

    • Activity : Packing chicken packs into carton manually.
    • Efficiency : 100%
    • Room Temperature : 7-12˚C

  • Cold Room

    • Activity : Store chicken product.
    • Room Temperature : -18˚C

LOGISTICS & DISTRIBUTION

  • Temperature Checking

    • Activity : Double check chicken temperature before loading to refrigerated truck for distribution manually.
    • Efficiency : 100%
    • Chill Product Temperature : -2˚C to 4˚C
    • Frozen Product Temperature : ≤-18˚C
    • Loading Area Temperature : <7˚C

  • Loading

    • Activity : Loading product into refrigerated truck.
    • Chill Product Temperature : -2˚C to 4˚C
    • Frozen Product Temperature : ≤-18˚C
    • Truck Temperature : 0-2˚C

  • Logistics

    • Activity : Distributing product to customer.