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eTools Home : Poultry Safety and Health Topic Page | Viewing / Printing Instructions | Credits Cutting Removing the legs and wings from the bird is usually the beginning stage for both the packaged bone-in and bone-out product. The eviscerated birds are generally impaled on "cones" that continually pass in front of employees. Wings and the leg/thigh are cut away from the main carcass. The breast may also be cut away while on the cone. Wings and leg/thigh are sometimes removed while birds hang on a shackle conveyor similar to that used for evisceration. This operation includes the following tasks: Task 1: Line Loader: Transfers birds from bins to conveyors. Task 2: Tail Cutter: Removes the tail from bird. Task 3: Saw Operator: Uses saw to cut chicken into various parts. Task 4: Rehang: Loads the carcasses back onto shackles. Task 5: Cone Line Feeder: Moves bird from bin to cone on conveyor. Task 6: Wing Cutter: Cuts wing from chicken. Task 7: Leg/Thigh Cutter: Cuts leg/thigh from carcass. Task 8: Back/Breast Separator: Uses saw to separate breast from back. Task 9: Trimmer/Cleanup: Removes fat, skin, and bone debris from product.   Support Tasks: Knife Person: Collects, sharpens, and replaces knives. Sanitation | Receiving and Killing | Evisceration | Cutting & Deboning | Packout | Warehousing | Follow-Up Plant-Wide Hazards | Standards & Compliance | Other Resources | Glossary | User Guide eTools Home : Poultry Safety and Health Topic Page | Viewing / Printing Instructions | Credits

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