Page 21 - {COVP2017}

Part 1 | Minimum Standards of Construction of Poultry Processing Premises

3.3.2 Joints and fixing devices should be sealed to effectively
prevent entry of moisture.
3.3.3 Where wall are not of full height, they should be capped
with a 45 degrees top.
3.3.4 Horizontal ledges occurring in wall construction should
be sloped down at an angle of at least 45 degrees.

3.3.5 Where internal panel type construction is to be
incorporated other than in freezer stores or blast freezers,
wall panels should be placed on a concrete plinth raised
a minimum of 150mm above floor level.
3.3.6 Wall panel construction should be suitably protected in
any area where impact damage might occur. This may
be achieved by installing bump rails or affixing suitable
materials to the panel.

3.4 Floors
3.4.1 Materials used should be concrete or other accepted
substances impervious to liquids. Floors in areas where
emulsions are prepared or further utilized should be acid
resistant.
3.4.2 Where tiles are used, they should be laid on a firm water-
proof concrete foundation and the joints between the tiles
should be grouted with acid resistant water-proof mortar
and the joints should be as narrow as possible.
3.4.3 The surface should be relatively smooth, easily cleaned,
resistant to wear and corrosion and non-slip in finish.
3.4.4 Floor should be evenly graded to waste outlets so liquid
does not accumulate.

3.4.5 Where anti-slip surfaces are applied to floors, the surfacing
material should be of an acceptable type and its finish
should be relatively smooth.
3.4.6 Floor joints should be sealed with material impervious to
liquids and finished flat with the surface.

11