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Part 1 | Minimum Standards of Construction of Poultry Processing Premises

such a way that the cooling air flow is able to reduce or
maintain the temperature of the product desired degree.
6.2.4 Product storage should be arranged in such a way that
good air circulation can be achieved. Containers or storage
racks should be not less than 150mm off the floor.

6.3 Specific Construction Requirements
The interior of each door should be provided with a mechanism
to allow personnel to escape if personnel are accidentally locked
inside.

6.4 Thermometers
6.4.1 A direct or remote thermometer should be provided to
each chiller.
6.4.2 The temperature sensor should be in a position that
indicates the actual room temperature.

6.5 Hose Points
Sufficient hot and cold hose points should be provided to permit
effective cleaning of all chillers.

6.6 Racking and Shelving

6.6.1 Where chillers are provided with racking or shelving for
storing product, rust resistant material should be used.
6.6.2 Where necessary, shelving or trays to confine drip from
the product should be provided, with the bottom shelf
not less than 300mm above the floor.

6.7 Drainage
6.7.1 Floors in chillers should be graded at a minimum of 1:100.
6.7.2 All floors should be graded to trapped floor drains located
either in the chiller or outside the chiller door.
6.7.3 The defrost drain from cooling coils should be of adequate
size to cope with the water from the melting ice on the

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