Broiler Chicken
Chicken is low in calories, fat and cholesterol. It is also high in protein and rich in vitamins A and E.
Producing Quality
The modern day broiler can be traced back to the wild red jungle fowl Gallus gallus, native to India and Southeast Asia. Today's broiler is a result of years of scientific research and genetic selection. The modern day broiler consists of nourishing, tasty meat without hormones or artificial ingredients.
Broilers are kept on a well balanced diet and are grown to market size in five to six weeks in a controlled environment. These environments are kept hygienic and are shut down for cleaning on a cycle basis. Constant diligence is maintained in the quality of cleanliness throughout the facilities. A veterinarian do daily testing on the chicken to ensure that they are healthy and well cared for.
The quality control process
Manual inspection
The inspection of meat has two functions.
- To detect diseased meat and remove it from circulation.
- To ensure hygienic and immaculate practices.
HACCP
What is HACCP?
The Hazard Analysis and Critical Control Point System is a procedure that ensures that companies systematically analyse, identify and control all the potential hazards at each stage of its production, storage and distribution cycle.
Bringing you the highest quality chicken
The traditional manual inspection process, while effective, cannot detect microscopic bacteria. The Final Rule of Pathogen Reduction and HACCP introduce a scientific aspect to the existing inspection process. HACCP systems reduce potential risks exponentially, while the pathogen reduction initiative prevents contamination in the market place.
