Exploring the Poultry Slaughterhouse Process: From Farm to Table
DOI:
https://doi.org/10.34145/ivas.v1i1.3856Keywords:
Animal Welfare, Food Safety, Halal, HACCP, Poultry SlaughterhouseAbstract
The poultry slaughtering industry plays a crucial role in the global food supply chain as a major provider of affordable animal protein. Ensuring food safety, animal welfare, and ethical slaughter practices throughout the poultry processing chain is essential for maintaining product quality and consumer trust. This review aims to examine the key stages of the poultry slaughterhouse process from farm to table and highlight critical factors influencing product safety and quality. narrative literature review was conducted using scientific publications obtained from major academic databases, including Google Scholar, ScienceDirect, and Scopus. The reviewed literature indicates that several critical points in poultry processing such as pre slaughter handling, stunning and halal compliance, chilling, packaging, and waste management significantly affect meat quality, microbial safety, and environmental sustainability. Effective implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP), combined with improved handling protocols and sustainable waste management strategies, can significantly enhance the safety, quality, and sustainability of poultry products. Strengthening these practices will contribute to building consumer trust and supporting the long-term sustainability of poultry production systems.
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