The three principles of processing chicken are:
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Hygiene: Ensuring cleanliness and sanitation throughout the entire processing process to prevent contamination and maintain food safety.
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Temperature Control: Keeping chicken at appropriate temperatures during processing, storage, and transportation to inhibit bacterial growth and preserve quality.
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Traceability: Maintaining a clear record of the chicken's journey from farm to table, allowing for accountability and quality assurance at every stage of processing.
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