Methods and Facilities for Grading Broilers and Turkeys

Methods and facilities for grading whole ready-to-cook broilers and turkeys were analyzed in 18 commercial processing plants, where the grading was performed under the supervision of USDA licensed resident graders. Six plants were selected as representative of those with grading methods and facilities used extensively in the poultry industry. Data from each plant were analyzed for desirable and undesirable features that could affect accurate and efficient product grading or contribute to fatigue, inconvenience, and discomfort of the graders. Facilities at or near the sorting and grading areas are described and illustrated to show structural details that can affect grading operations. Guidelines are provided for those planning to process and pack products under the grading service to assist them in minimizing undesirable features that could contribute to lower levels of grading accuracy and efficiency. The report describes grading methods and facilities in three broiler and three turkey processing plants. Included in the appendix are excerpts from the regulations governing poultry grading, information from the "Poultry Graders Handbook" on facilities and equipment required for resident Federal-State graders, and a summary of quality specifications for individual carcasses of ready-to-cook poultry and parts. A copy of Form PY-140, Plant Survey for Poultry Grading, is also included to illustrate some of the necessary items that must be satisfactory prior to instituting grading service.