Food safety is not merely a collection of technical standards, but the foundation of public health and the sustainability of the industry itself.

Relatively affordable prices, abundant availability, and ease of processing have made chicken meat an almost irreplaceable source of protein in the daily consumption patterns of Indonesian society. However, behind this popularity, food safety challenges in chicken meat distribution are becoming increasingly complex. Cases of microbial contamination, chemical residue, and the threat of zoonotic diseases remain ongoing issues in the global poultry industry, including in Indonesia.

In this context, post-harvest handling plays a far more strategic role. It is no longer merely a technical aspect of processing, but reflects how every stage in the downstream supply chain is carried out responsibly to ensure that products reaching consumers are truly safe.

Slaughtering and Distribution

The safety of chicken meat is not determined only in the kitchen, but begins long before that, starting from the slaughtering process at Poultry Slaughterhouses (RPHU). An RPHU that already holds a Veterinary Control Number (NKV) serves as an initial indicator that the entire production process is carried out hygienically and according to standardized procedures.

In practice, modern RPHUs do not function solely as slaughtering facilities. More than that, these facilities serve as control points within the entire production chain. Starting from the reception of live chickens originating from farms implementing good farming practices, to the slaughtering process, defeathering, evisceration, and carcass chilling carried out under controlled conditions.

The physical condition of carcasses, such as the presence or absence of bruises and injuries, often directly reflects how the birds were handled while alive. This highlights that animal welfare has now become an inseparable part of final product safety standards. In addition to NKV certification, various additional standards such as HACCP, GMP, ISO 22000, halal certification, and compliance with animal welfare principles have increasingly become serious market demands within the national poultry production chain.

Meanwhile, in the distribution process, the cold chain occupies an extremely crucial position and remains one of the most frequently overlooked aspects in the field. As a highly perishable product, chicken meat requires strict temperature control at every point of distribution. Without adequate refrigeration, bacterial growth can occur very rapidly. Therefore, the use of chillers and freezers is no longer merely an operational option, but a necessity.

Fresh meat should ideally be maintained at temperatures between 0–4°C, while frozen products should be stored at -18°C or lower. In current industrial practices, cold chain-based distribution systems are even beginning to incorporate digital monitoring to ensure temperature stability throughout transportation.

At the same time, increasing consumption of frozen chicken meat brings its own consequences, namely the importance of mastering proper thawing techniques. One of the most common mistakes is thawing meat at room temperature. Unknowingly, this method actually creates ideal conditions for bacterial growth on the meat surface.

The recommended method is gradual thawing inside a chiller, or using running water while the packaging remains tightly sealed. In addition, refreezing meat that has already been thawed is strongly discouraged because it can simultaneously reduce product quality and increase food safety risks, unless the meat has first been thoroughly cooked.

This article is an excerpt from the Post-Harvest section of Poultry Indonesia magazine, May 2026 edition. Read the full article in Poultry Indonesia Magazine May 2026 Edition. For subscriptions or further information, contact: https://wa.me/+6287780120754 or sirkulasipoultry@gmail.com

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