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Part 1 | Minimum Standards of Construction of Poultry Processing Premises

a) Blast freezers: including freezing tunnels and plate freezers.
b) Chiller freezers: facilities with both chilling and freezing
capabilities.
c) Freezer store: for holding frozen meat and meat products.

7.2 Location
7.2.1 The same standards of hygiene should apply as in other
edible product areas.
7.2.2 Freezers and cold stores should be away from inedible
product departments, except where the freezers and
cold stores are used exclusively for inedible product.
7.2.3 Freezers and cold stores should be located so as not to
create condensation problems in other departments.
7.2.4 Where freezers open into non-refrigerated areas, the
exchange of air between two areas should be minimised
by fittings such things as effective air curtains, clear
plastic doors or automatic doors.

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

7.4 Drainage
Floor waste outlets should be sealed by a screw cap or other
approved device when the room is operating as a freezer.

7.5 Freezing Tunnels
Where freezer tunnels are used for freezing exposed product, the
tunnel should be installed so that its full length is capable of being
opened for cleaning.

7.6 Thermometers
7.6.1 A recording thermometer or tele-thermometer to indicate
operating temperatures should be provided for each
freezer or freezing capacity.
7.6.2 The temperature sensor should be in a position that
indicates the actual temperature in the product area.

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