Poultry plant sanitation starts with the purchase of only healthy birds. The eviscerating plant must be so arranged that air currents are counter to the flow of the birds. Hot evisceration gives a sanitary and acceptable product. Plant walls and floors must be smooth for easy sanitizing. Present day equipment is manufactured with sanitation problems in mind, but this does not mean that the plant operator can omit the careful inspection of his equipment. Making a vent cut that does not puncture the intestines is most important sanitary problem of the eviscerating operation. An ample supply of chlorinated potable water is essential.

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Author notes

*Presented at the 39th Annual Meeting of the International Association of Milk and Food Sanitarians, Inc., Minneapolis, Minn., Sept. 18–20, 1952.

Dr. Hugh L. Templeton obtained his B.A. 1921; M.S. 1922; and Ph. D. 1925–all in the University of Wisconsin. His major was organic chemistry with agricultural bacteriology and dairy chemistry.

Employed by U.S.D.A. Forest Products Laboratory in 1925–1926. During 1926–1937 he was the Chas. Pfizer & Co., Inc., Industrial Fellow in Dairy Industry, University of Wisconsin, working on the use of citric add and its salts in dairy products.

In 1937–1940 he was employed by the Roberts Dairy Co., Omaha, Nebraska, and since 1940 has been with Fairmont Foods Co., Omaha, Nebraska, where he became Technical Director in 1946. His interests are research and development work on dairy and poultry products.