Hazards to Human through Food Chain

• Bacterial
• Viral
• Toxins
• Drug Residues
 Possible Sources

Bacteria
• Breeder Farms
• Hatchery
• Broiler Growing Farms
• Processing Plant

Toxins
• Feed
• Farms

Drug Residues:
• Broiler Growing Farms
 Poultry Breeding

• A team of qualified and experienced Veterinarians to manage

entire operations
• Controlled Environment Housing
• All in All out flock placements
• Shower in and Shower out practice for all personnel
• Clean, Pure sanitized water served through automatic drinkers
• Immunization against Viral Diseases
• Regular Serology and Bacteriological Examination at K&N’s
Poultry Research and Diagnostic Laboratory established in
collaboration with PARC
• Culling of Positive Flocks
• Frequent Histological Examination
 Poultry Breeding

• Frequent Egg Collection, Grading and Sanitization

• Integrated Pest Control
• Complete disinfection for a Zero Bacterial Count of houses before
each flock replacement
 Hatchery Operations

• Controlled Environment for temperature, humidity and air exchange

• Dedicated Incubators for each Breeding farm/flock
• All in All out setting in Hatchers
• Regular Disinfection of entire Hatchery Environment through
automatic foggers
• Testing of Air, Floors and Fluffs for bacterial contamination
• Grading of Day Old Chicks
• Vaccination
• Transfer to Farms
 Broiler Growing

• Same Practices as followed at Breeding Farms

• Complete Drug Withdrawal 10 days before Harvesting /
Slaughtering
 Feed Milling

• Testing of each raw material for Bacteria and Toxins and other
contaminants
• Storage of Grains in Silos equipped with aeration to prevent buildup
of fungus and toxins
• Testing of finished feed for nutritional profile
• Palletization of feed at high temperatures to kill molds and bacteria,
if any
• Lab test for Nutritional Profile and Phyto-sanitary Testing before
dispatch to the farms
 Processing

• Operations include Primary Poultry Processing, production of

Ready-to-Cook and Fully Cooked Value Added Chicken Products
• Air conditioned environment to prevent bacteria build up
• Thorough wash down of entire plant and machinery each day
followed by Lab tests for confirmation of bacteria free equipment
• Personnel Hygiene and Health monitoring – Salmonella and
Hepatitis
• In-house laundry for daily washing of uniforms
• In process chilling of carcass to prevent build up of bacteria
 Processing

• Blast Freezing at -35°C to ensure food safety and maintain

freshness
• Value Added Products from fryer at 60°C to -18°C core
temperature, Individually Quick Frozen (IQF) in 30-40 minutes to
enhance food safety, product taste and appearance with better
retention of all essential nutrients
 Quality Assurance

• Periodic supplier audits and strict raw materials inspection and lab
testing
• QC checks on all operational facilities, processes and finished
products
• Open to International Customers quality audit for compliance
 Microbiological Tests Conducted and their Frequency

Sample Test
Item Description Frequency Name Frequency

PRIMARY PROCESSING
TPC
Salmonella On daily basis
E.Coli
Coliform
Raw Meat Daily
Mold
Yeast Once a week
Staph
Clostridium

In Process TPC
Chilled Daily E.Coli On daily basis
Carcass Salmonella
 Sample Test

Item Description Frequency Name Frequency

FURTHER PROCESSING

TPC (For Parfried)

For each sample
TPC (For Cooked)
Salmonella
E.Coli Alternate for each cooked
Value-Added Coliform product
Products (Ready-
Daily Staph
to-Cook and Fully
Cooked) Cooked products
Listeria
(Once a week)
Clostridium Once a month
Mold For each parfried product
Yeast For each parfried product
 Sample Test

Item Description Frequency Name Frequency

FURTHER PROCESSING

TPC (For Parfried)

TPC (For Cooked)
Salmonella
E.Coli
Retail Outlets Once a Month Coliform For each sample
Staph
Clostridium
Mold
Yeast
 Quality Assurance

• Monitoring and recording of temperature during various stages of

processing for compliance to HACCP guidelines
• Constant update and conducting prerequisite internal QA audits to
gear up for bi-annual HACCP and ISO 9001:2000 audits
• Implementation and reviewing the integrated pest control program
• Waste water treatment before discharging out
• Dedicated outdoor QA team
• Regular team visits to retail market for verifying freezer temperatures
and evaluating product storage condition
 Distribution

• Fleet of company owned refrigerated trucks and distribution centers

in major cities for complete control over distribution of products to
K&N’s Chicken Stores and other retailers and institutions for better
quality control
• Strict temperature monitoring and control through computerized
data loggers in delivery trucks to ensure proper cold-chain
management