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Part 1 | Minimum Standards of Construction of Poultry Processing Premises

b) shower rooms, wash basins, and sanitary conveniences;
c) cleaning utensils, appliances and equipment;
d) cleaning and flushing the premises, including the settling pit,
drains, holding and reception area and roadways;
e) equipment used for cleaning live bird crates;
f) cleaning vehicles used for the conveying of poultry meat from
the premises; and
g) cleaning vehicles used for conveying birds to the premises.

2.4 Potable Water

2.4.1 Potable water should be clean and free from contamination,
objectionable taste and odour, and shall comply with the
standard as specified in Food Hygiene Regulations 1985.
2.4.2 Where premises have in-plant chlorination facilities
installed, storage facilities or other means should be
provided to ensure a contact period of at least 20 minutes
between chlorination and use within the premises. The
chlorinated water shall have a free residual chlorine level
of not less than 0.25 ppm at the point of entry to the
premises.
2.4.3 In-plant chlorinators, where installed, should be of an
automatic, continuous type and fitted with alarms to
indicate failure of the apparatus.

2.5 Potable Water Reticulation
2.5.1 A building on a premises should be constructed
so that each room except a room used for chilling
accommodation, is provided with an ample supply of
hot and cold water, delivered to water connections.
2.5.2 The reticulation system should be designed and installed
so that back siphoning of used or polluted water cannot
occur.

2.5.3 Potable water supply outlets to immersion tanks should
be located so that there is a disconnection between the
outlet and the highest point of the water in the tanks.

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