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Part 1 | Minimum Standards of Construction of Poultry Processing Premises

3.10.11 The facilities, support areas and external environment
must be kept clean and tidy. The external environment
must be checked regularly for evidence of pest activity.
It must be kept free of food sources and breeding sites
(e.g. long grass, bird’s nest, food waste).

3.10.12 Dogs, cats and other mammalian pests must be
prevented from accessing the premises.

3.10.13 Compliance with control measures implemented by the
programme must be monitored regularly. Monitoring must
include checks for the presence or evidence of pests and
regular checks on pest control equipment as relevant.

3.10.14 The frequency of monitoring must be determined relative
to the type of equipment used and the amount of pest
activity present. Appropriate corrective actions must be
implemented where pests or evidence of pest activity is
noted.

3.11 Ventilation
3.11.1 Ventilation may be provided by natural or mechanical
means. Mechanical ventilation should achieve at least 4
air changes an hour.

3.11.2 With mechanical ventilation systems, air intakes should
be properly located to avoid the intake of potentially
contaminated air.
3.11.3 Ventilation equipment of all types should be located so
that air from inedible product areas cannot be introduced
into the ventilation system.

3.11.4 Where roof mounted air conditioners, evaporative coolers
and the like are located near production lines, edible
product should not be contaminated with condensate
or overflow water.

3.11.5 Where mechanical ventilation system are installed to
help exclude dust from buildings, the system is not to be
regarded as a substitute for adequate insect proofing.

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