There are two types of chicken production in Canada: chickens raised for eggs and chickens raised for meat. ‘Broiler’ refers to the chickens that are raised for their meat, while a ‘layer’ chicken produces eggs. In fact, broiler chickens never lay eggs. In Canada, the majority of broiler chickens are cross-breeds based on the Plymouth White Rock and Cornish White breeds, which produce high-quality meat.
Broiler chicks are raised in large, climate-controlled barns that provide protection from predators, disease and the elements. Chickens are given access to ample food formulated to maximize their health and growth as well as clean water. All Canadian broiler chickens are raised in open, free-run barn settings with no cages. It takes 35 to 40 days to raise a broiler chicken to the size of 2 kg which is when they are ready for processing. Trained chicken catching crews then come in to round up the birds and load them into specialized trucks to be transported to the processing facility where they are processed and packaged for market.
Food safety starts at the farm. Canadian chicken farmers follow strict guidelines to make sure their chickens are raised with the best care for the animal, the consumer, and the environment. The mandatory Raised by a Canadian Farmer On-Farm Food Safety program requires producers to keep detailed records of all the chickens they raise and their government-approved management practices. The auditable Animal Care Program is reviewed by the National Farm Animal Care Council to ensure high standards of animal care are followed. As well, the Sustainability Excellence Program is a commitment by chicken farmers to preserve the health of their land and their farms and to produce affordable food for Canadians.
If you have a question about farming please submit it here: https://canadianfoodfocus.org/ask-us/
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