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Chilling Procedure for Poultry

 

  1. Add sufficient ice and cold, clean, water to the holding container for the birds.

  2. The internal temperature of the birds should be 40 degrees F. or lower.

                   

                    Time Table

                    Chickens, ducks, geese, and other fowl- 4 hours or less

                    Turkeys- 8 hours or less

 

   3.     Once the birds internal temperature has reached 40 degrees or lower they are ready to                 be cut-up, cooked, or frozen.

 

Thank you for your business.

 

Johnson Farms

Custom Exempt Plant #7018

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