Evisceration of carcasses

Head pulling
The head is led between guide bars. The distance between the shackle and the headpuller increases and therefore the head, together with the oesophagus and the trachea, are pulled from the neck.

Cloaca opener 
By means of a drill the cloaca with the fat- and gland tissue is removed. When the cut is not carried out correctly, the cloaca and intestine may be damaged and fecala materia will contmaminate the carcass both outside and inside.

Intestines
After making an iscision from cloaca towards the tail area, the intestines can be removed automatically. It is important that the intestines are not damaged. Faecal material may contaminate the carcasses and equipment.  Intestines and carcass are presented for post mortem inspection either attached to the carcasses or separated, but still in connection with the carcass. Eatable organs such as hart, liver and stomach, can be separated from the intestinal-pack, treated, washed and chilled.

Neck
The neck is separated from the carcass by a neck cracker follwed by pulling out the neck. The neck is transported to the chiller or freezer. When the crop was not removed properly, contamination with contents is likely.

Food safety issues: Cross-contamination by machinery or fecal material after damaging of the intestines or improper removal of crops.