Due to the competitiveness between companies and greater demands from the consumers regarding the products supplied, quality becomes paramount. This article aimed identify the factors that cause bruising and fractures in broilers, using quality tools. The study was carried out over two work shifts at a company located in the Midwest region of Paraná. For this, intensive observations and data collection were performed in the chicken reception sector. The quality tools used were flowchart, check sheet, Pareto diagram, Ishikawa diagram and 5W1H. The main causes identified were classified in relation to the Measure (density of broilers), Environment (transport distance), Method (broilers picking) and Labor (lack of training).