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Contents
PART 2: PROCESSING PROCEDURES DESIGNED TO
ENSURE AN ACCEPTABLE STANDARD OF HYGIENE
IN POULTRY PROCESSING
1. Poultry Reception Area 40
2. Bleeding Area 41
3. Scalding 41
4. Defeathering, Head and Feet Removal 42
5. Evisceration 43
6. Washing 45
7. Giblets 46
8. Spin Wash 47
9. Chilling 47
10. Drip Lines and Draining 48
11. Packing Area, Packaging and Packing Materials 49
12. Boning Out and Cutting Up 50
13. Thawing 51
14. Personnel 52
15. Effluent 53
16. Disposal of Inedible Offals 53
17. General 54
18. Cleaning 55
19. Storage and Transport of the End Product 56
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