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Code of Veterinary Practice For Poultry Processing Plant

5.9 Evisceration Area
Should be separated from the washing and packaging area by walls
not less than 3 meters from floor to ceiling or wall plate except for
openings adequate for personnel and for the passage of poultry
carcasses.

5.10 Refrigerated Storage
The premises should contain a room or rooms adequately
constructed and equipped for keeping under refrigeration all killed
poultry likely to be on the premises at any one time.

5.11 Spin Chillers or Air Chillers
Where in-line chilling facilities are incorporated in the processing
line, they should comply with the following:
a) In two-tank systems, water should not flow from the initial tank
to the final tank;
b) Overflow drains should be connected direct to the drainage
system;
c) The rate of change of water should approximate 0.75 litres per
poultry carcass. Details of the method of chlorination and the
resultant free residual chlorine levels should be stated in the
specifications accompanying the plans.
d) Where air chilling facilities are used, the air chill room temperature
should be maintained at 4°C or lower.

5.12 Hand Wash Facilities
Hand wash facilities should be provided at the recommended ratio
of one hand basin per 10 employees and be sited at all doors and
major work station. The facility shall be hands-free.

5.13 Sterilisers
An adequate number of steriliser units should be provided. Approved
chemical sterilisers would be acceptable.

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