As with everyone else who processed their own birds and sells them, sanitation during processing is a major concern for us. I would like to go thru my sanitation process and see if I'm missing anything and how my methods stack up against everyone elses. Pre Processing- Even though I wash/disinfect everything after I'm done, I give everything that is going to touch raw chicken another good washing with hot soapy water and mist it down with a 10% bleach and Dawn solution. That would include all knives, holding barrels, cutting boards, and processing table. During- Starting out with a nice clean work area and tools, I like to keep it that way. Periodically thru-out the processing, the table gets a rinsing. If the gutter (my DW) accidentally nicks the intestines or busts a bile duct, the table gets sprayed down immediatly and disinfected again and the effected bird gets put into it's own holding tank to prevent cross contamination. Post Processing- After the last bird is finished, I start to get everything cleaned up while the birds done towards the end are chilling and awaiting cut-up and packaging. All knives and cutting boards are taken to the house and don't return. Table gets a hot soapy water bath, then a bleach water spraydown. If time permits and it's sunny, I wheel the table out to dry in the sun before bringing it back in for cut/weigh/packaging. Birds come out of the chilling tank and get a good rinsing before hitting the table for the last part of the process. That's about it. One thing I would like alter is the use of bleach in my disinfectant. I am always sure to make sure everything that gets bleached dries before I use it, but still am not pleased with having to use it. Am I missing anything or can you see something I could so different.