This requires each turkey plant to analyze the processes by which it produces whole turkeys, turkey parts, turkey giblets, and other turkey products. Each production procedure is studied to find any food safety hazard that is likely to occur and to eliminate that possibility. FSIS experts in food safety provide technical information to turkey plants about food hazards and how to prevent them. Turkeys are inspected for wholesomeness and randomly tested for generic Escherichia coli and Salmonella. Although not mandatory, grading may also be done.
Turkeys continue through the processing either as whole birds or in parts.
They are frequently washed and kept chilled throughout the entire process to prevent the growth of harmful bacteria. Whole birds are chilled in ice, water, or in a mixture of ice and water. Those to be sold fresh are quick-chilled to 40 F or lower, but must not go below a temperature of 26 F. Fresh turkeys should be refrigerated and used within 1 to 2 days from purchase, or they can be frozen for safe keeping. Those to be sold frozen are rapidly frozen in blast freezers. The commercial blast freezer quickly takes the turkey to a freezing temperature, ensuring optimum safety and quality.