2. Hazards to Human through Food Chain Bacterial Viral Toxins Drug Residues

3. Possible Sources Bacteria Breeder Farms Hatchery Broiler Growing Farms Processing Plant Toxins Feed Farms Drug Residues: Broiler Growing Farms

5. Poultry Breeding A team of qualified and experienced Veterinarians to manage entire operations Controlled Environment Housing All in All out flock placements Shower in and Shower out practice for all personnel Clean, Pure sanitized water served through automatic drinkers Immunization against Viral Diseases Regular Serology and Bacteriological Examination at K&N’s Poultry Research and Diagnostic Laboratory established in collaboration with PARC Culling of Positive Flocks Frequent Histological Examination

6. Poultry Breeding Frequent Egg Collection, Grading and Sanitization Integrated Pest Control Complete disinfection for a Zero Bacterial Count of houses before each flock replacement

7. Hatchery Operations Controlled Environment for temperature, humidity and air exchange Dedicated Incubators for each Breeding farm/flock All in All out setting in Hatchers Regular Disinfection of entire Hatchery Environment through automatic foggers Testing of Air, Floors and Fluffs for bacterial contamination Grading of Day Old Chicks Vaccination Transfer to Farms

8. Broiler Growing Same Practices as followed at Breeding Farms Complete Drug Withdrawal 10 days before Harvesting / Slaughtering

9. Feed Milling Testing of each raw material for Bacteria and Toxins and other contaminants Storage of Grains in Silos equipped with aeration to prevent buildup of fungus and toxins Testing of finished feed for nutritional profile Palletization of feed at high temperatures to kill molds and bacteria, if any Lab test for Nutritional Profile and Phyto-sanitary Testing before dispatch to the farms

10. Processing Operations include Primary Poultry Processing, production of Ready-to-Cook and Fully Cooked Value Added Chicken Products Air conditioned environment to prevent bacteria build up Thorough wash down of entire plant and machinery each day followed by Lab tests for confirmation of bacteria free equipment Personnel Hygiene and Health monitoring – Salmonella and Hepatitis In-house laundry for daily washing of uniforms In process chilling of carcass to prevent build up of bacteria

11. Processing Blast Freezing at -35°C to ensure food safety and maintain freshness Value Added Products from fryer at 60°C to -18°C core temperature, Individually Quick Frozen (IQF) in 30-40 minutes to enhance food safety, product taste and appearance with better retention of all essential nutrients

12. Quality Assurance Periodic supplier audits and strict raw materials inspection and lab testing QC checks on all operational facilities, processes and finished products Open to International Customers quality audit for compliance

13. Sample Test Item DescriptionFrequencyNameFrequency PRIMARY PROCESSING Raw MeatDaily TPC On daily basis Salmonella E.Coli Coliform Once a week Mold Yeast Staph Clostridium In Process Chilled Carcass Daily TPC On daily basis E.Coli Salmonella Microbiological Tests Conducted and their Frequency

14. SampleTest Item DescriptionFrequencyNameFrequency FURTHER PROCESSING Value-Added Products (Ready- to-Cook and Fully Cooked) Daily TPC (For Parfried) For each sample TPC (For Cooked) Salmonella Alternate for each cooked product E.Coli Coliform Staph Listeria Cooked products (Once a week) ClostridiumOnce a month MoldFor each parfried product YeastFor each parfried product

15. SampleTest Item DescriptionFrequencyNameFrequency FURTHER PROCESSING Retail OutletsOnce a Month TPC (For Parfried) For each sample TPC (For Cooked) Salmonella E.Coli Coliform Staph Clostridium Mold Yeast

16. Quality Assurance Monitoring and recording of temperature during various stages of processing for compliance to HACCP guidelines Constant update and conducting prerequisite internal QA audits to gear up for bi-annual HACCP and ISO 9001:2000 audits Implementation and reviewing the integrated pest control program Waste water treatment before discharging out Dedicated outdoor QA team Regular team visits to retail market for verifying freezer temperatures and evaluating product storage condition

17. Distribution Fleet of company owned refrigerated trucks and distribution centers in major cities for complete control over distribution of products to K&N’s Chicken Stores and other retailers and institutions for better quality control Strict temperature monitoring and control through computerized data loggers in delivery trucks to ensure proper cold-chain management