At which step in the slaughter process are carcasses potentially at highest risk for contamination?

The point in the slaughter process at which carcasses are potentially at the highest risk for contamination is during hide removal. This step involves taking off the animal's skin, which can harbor various pathogens, including bacteria and viruses due to the environment in which the animal lived.

When the hide is removed, there is a significant chance that contaminants on the exterior of the animal can come into contact with the exposed carcass. If not managed properly, this can lead to cross-contamination. Ensuring that proper sanitation practices are followed during this phase is crucial to minimize the risk of pathogens entering the food supply.

In contrast, the chilling step occurs after the carcass has already been processed, while deboning and shipping are later stages where strict controls mitigate risks of contamination, making them less critical than the hide removal phase regarding initial contamination risks.