This report describes the current slaughtering practices (methods) with the main focus on broilers, but also taking other poultry species, such as turkeys, ducks and spent hens into consideration. If avail- able, information on minor species, such as guinea fowl and quails, will also be provided.
The report describes the food chain information (FCI) and explains the significance of the FCI within the application of the hygiene package for poultry.
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