Maintenance of knives & automated mechanical neck cutters

Neck cutting should always be carried out using a sharp clean knife with a blade that is at least 12 cm long. Although a sharp knife might be considered dangerous, correct use of one may allow more precise cuts to be performed more quickly and therefore ensure birds are bled efficiently and safely. Blunt knives may lead to premature cessation of blood flow.

At the start and end of each processing shift, all blades and knives should be inspected for damage and sharpened whenever necessary to ensure consistent, effective and rapid cutting. ANCs must be checked daily by the AWO to ensure the equipment is set correctly and working effectively.

Blades must be cleaned thoroughly to maintain their operational efficiency. A knife cleaning/sharpening station must be positioned immediately adjacent to, or in front of, the position where a slaughterperson stands when cutting birds. This should allow the slaughterperson to clean/sharpen the knife without changing position and to keep track of birds yet to be cut (or checked for effective cutting), giving the slaughterperson more time to catch up.

Next: Humane slaughter checklist