1. Comments for Flow Chart 1 The next slide covers the initial on farm steps How stressful do you feel the handling of the birds is? How many birds are being held at one time? Is it reasonable? Are the cages designed properly for putting in birds? Do you think the forklift handling stresses the birds?

2. On Farm Handling of Poultry Catching Bird AA 11 CC 33 Putting Birds In Cages AA 11 CC 33 Putting Cages On Trucks BB 22 Transportation Hyperlinks to visuals: You must be connected to the Internet. The letters are for video clips in Windows Media and the numbers in each pair are for the same clip in Quicktime. Quicktime seems to work better when Internet Explorer is closed.

3. Comments for Flow Chart 2 The second flow chart covers the initial stages within the plant. How stressful is the crate unloading and the hanging? What do you think of the stunning, cutting, bleeding of the birds? By the time the birds reach the scalder they should ALL be insensitive

4. Flow Chart for Early Stages of Chicken Processing Relevant to Kosher and Halal Hanging DD 44 EE 55 FF 66 Electrical Stunning GG 77 LL 1212 Throat Cutting HH 88 Bleeding II 99 Scalding JJ 1010 Feather Picking MM 1313 Regular Process Kosher Process Live Slaughter Bleeding Cold Scalding Dumping Prior To Hanging KK 1111 Visuals: The letters are for video clips in Windows Media and the numbers are for Quicktime.

5. Kosher/Halal Differences Currently we do not have any pictures to illustrate religious slaughter, but to compare: The bird is held, cut, and then hung – so some blood drainage has occurred before the birds are hung – is this an advantage? The bird is “cold” scaled – preferably in ice water. Why the extra cold? What are the implications of cold scalding in terms of getting the feathers off? Food safety?