![Follow-Up Follow-Up](https://webarchive.library.unt.edu/web/20090509172205im_/http://www.osha.gov/SLTC/etools/poultry/images/buttons/btn_followup_1.gif)
![Plant-Wide Hazards Plant-Wide Hazards](https://webarchive.library.unt.edu/web/20090509172205im_/http://www.osha.gov/SLTC/etools/poultry/images/buttons/btn_plantwide_1.gif)
![Sanitation Sanitation](https://webarchive.library.unt.edu/web/20090509172205im_/http://www.osha.gov/SLTC/etools/poultry/images/buttons/btn_sanitation_1.gif)
![Receiving and Killing Receiving and Killing](https://webarchive.library.unt.edu/web/20090509172205im_/http://www.osha.gov/SLTC/etools/poultry/images/buttons/btn_reckill_1.gif)
![Evisceration Evisceration](https://webarchive.library.unt.edu/web/20090509172205im_/http://www.osha.gov/SLTC/etools/poultry/images/buttons/btn_evisceration_1.gif)
![Cutting and Deboning Cutting and Deboning](https://webarchive.library.unt.edu/web/20090509172205im_/http://www.osha.gov/SLTC/etools/poultry/images/buttons/btn_cutting_2.gif)
![Packout Packout](https://webarchive.library.unt.edu/web/20090509172205im_/http://www.osha.gov/SLTC/etools/poultry/images/buttons/btn_packout_1.gif)
![Warehousing Warehousing](https://webarchive.library.unt.edu/web/20090509172205im_/http://www.osha.gov/SLTC/etools/poultry/images/buttons/btn_warehousing_1.gif)
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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:
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