VERIFYING GRADES OF POULTRY
Section I. EXAMINING POULTRY FOR QUALITY FACTORS
After checking the contract to determine the required grade, the actual grade is
determined by evaluating sample units for the quality factors. These factors have been
presented in Lesson 2 (paragraph 2-11).
FACTORS IN EXAMINATION
a. Standards When Grading. The grading area should be illuminated to at
least 50 foot-candles and should be located where cross-traffic and distracting noises
are at a minimum. The grader should have the bird at a distance from his eye that is
approximately the same distance used for reading. Graders who require glasses for
reading should use them since minute pinfeathers, hairs, and small, wet feathers are
particularly hard to see on white, feathered birds.
b. Examination Sequence. It is necessary to examine all parts of the bird
before making a final decision on the quality. The usual procedure is to decide on the
fleshing and fat covering first. This makes it easier to decide on the other factors.
c. Condition Examination for Frozen Poultry. Grading of frozen poultry that
has been previously graded is generally a condition examination to determine whether
the product has maintained its original quality. That is, it would be difficult to objectively
assign grades to the factors of conformation, fleshing, and fat on a frozen product or a
frozen product that has been thawed for inspection. However, since destination
inspections are designed to spot obvious discrepancies, the inspector must be familiar
with all factors in order to know what discrepancies can exist.
d. Quality Requirements. The chart in figure 3-1 explains the standards for the
quality factors. It provides the specifications of quality for individual carcasses of ready-
to-cook poultry and poultry parts that come from them.