Part 6/13:
Next, the outer surface of the chicken is washed with high-pressure water and food-safe solutions to eliminate any remaining dirt and debris. The internal cavity is flushed with clean water to clear out blood and tissue.
The first stage of processing involves the removal of the feet, followed by the vent cutter, which carefully extracts the chicken's internal organs in one motion. Every chicken undergoes inspection by both plant workers and USDA inspectors to check for diseases and issues like bruising, resulting in a small percentage of birds being rejected.