Conteúdo disponível em: Español (Spanish)
The demand for chicken meat and its byproducts does not stop growing. This is a comforting daily reality which raises a very valid question: How to properly manage each of the different stages of a processing plants in order to achieve the following objectives:
- Reduce carcass forfeitures
- Increase yields
- Decrease operating expenses
- Create a staff-friendly work environment that ensures adequate well-being during their shifts.
- ALWAYS guaranteeing compliance to biosecurity protocols
- Ensure that all equipment and technological infrastructure function with the least possible trauma.
The purpose of this article is to show certain scenarios that are already being Digitally Managed in other sectors of the food industry. Its implementation during the processing of the chickens would allow those who manage the plants, not to physically wear themselves out when permanently visiting each space of these facilities, in order to have a direct perception of the development of this activity. For further illustration, some cases that represent Great Challenges are presented.
Staff strictly adhere to the procedure for hand washing and disinfection. However, during the tour after passing through the station where the boots are brushed and cleaned, something may fall on the floor. The normal reaction of the employee is to pick it up, but his hands and / or gloves are not re-sanitized. The use of a Special Bracelet prevents you from accessing your work area due to a part of your body being contaminated.
The Special Bracelets, function similarly to Electronic Key Cards that are supplied in many hotels. In our plants, we must guarantee that the staff can only access their work station after having passed the security filters.
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