GUIDELINES FOR TURKEY PROCESSING PLANT LAYOUT

GUIDELINES FOR TURKEYPROCESSINGPLANTLAYOUTMarketing Research No. 1036ReportAgricultural Research ServiceUNITED STATES DEPARTMENT OFAGRICULTUREIn Cooperation WithofFood Science andDepartment TechnologyUniversity of DavisCalifornia,ACKNOWLEDGMENTSThe study, conducted and herein, was made possible throughreportedeffort of the of ofFoodcooperative University California, Davis, DepartmentsScience and theTechnology and Agricultural Engineering, and AgriculturalResearch Service, U.S. Department of Agriculture.is to of Animal and PlantAppreciation expressed inspection personnelHealth Inspection Service for theircooperation.The wholehearted of andcooperation commercial plant personnel manage-ment, who helped to make this research has added greatly to thepossible,meaningfulness of this Without their this research would notreport. support,have beenpossible.The authors acknowledge the contributions of Thomas W. Tesche, andGeorge W. Mock, civil students, of California, Davis,engineering Universitywho field notes on and floor material tests.prepared refrigerationCONTENTSPage1Summary1Background2Systematic layout planning3ThefacilityLive bird area 3receiving5Slaughtering area5Scalding and defeatheringarea 5Scaldingarea 1Defeathering8Offal room8and chillingEvisceratingarea 8area 10Chilling10Packaging11ShippingOffices and facilities 12personnelbasic 12Expansion of plant12Blast freezing area14Cold storage areaFurther area ^ ...