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Part 1 | Minimum Standards of Construction of Poultry Processing Premises

the killing operation. A voltmeter to indicate the voltage
being used should be fitted to the equipment.

5.7 Bleeding Area
5.7.1 The bleeding area should be separated from the shackling
area by walls of a height not less than 3 meters from floor
to ceiling or wall plate except for self-closing doors for
personnel and openings adequate for the passage of
poultry carcasses.

5.7.2 The bleeding operation should be separated from the
scald area by a wall or partition to at least shackle
conveyor height.
5.7.3 Blood from the bleeding area should be removed via a
blood drain or by a continuous automatic method.
5.7.4 Where bleeding is carried out with automatic equipment,
the method should be stated and be humane in operation.
5.7.5 Hand wash and sterilising facilities should be available in
the immediate vicinity of the bleeding area, whether this
operation is performed manually or not.

5.8 Scalding and Defeathering Area
5.8.1 This area should be separated from the evisceration
area by full height walls except for openings adequate
for personnel and the passageway of poultry carcasses.
5.8.2 Adequate facilities should be provided in the scald and
defeathering area for the removal of steam to the outside
atmosphere.
5.8.3 Scalding equipment should be designed and constructed
so that the potable water line cannot be contaminated
and so that there is a continuous flow of potable water
into the scald. The overflow from the scald should be
large enough to allow feathers and water to be freely
taken away.

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