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Poultry meat which is also known as chicken is slaughtered at the industry level as well as at the retail level in India. Industrial slaughtering contributes only 6%, whereas 94% of chicken slaughtering is carried out at the retail level (Badhe, 2013). As per studies conducted across the world, raw chicken sold in the retail market was found contaminated with various pathogens. This was due to poor hygienic and cleaning practices followed in shops which highlight the need for a systematic approach to slaughtering practices at this level. Therefore, the objective of the current study was carried out to develop Food Safety and Quality System for Retail Poultry shops. This study was carried out in three phases, namely Situation analysis, Development of the system, and Awareness program. In the first phase of the study, 120 retail poultry shops from Pune City were selected from 15 municipal wards

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