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Code of Veterinary Practice For Poultry Processing Plant

10.12 Hand Wash Facilities

10.12.1 Hands-free facilities for hand washing shall be provided
at convenient locations in all processing stations. Soap
and paper towel dispensers should be provided with
each unit.
10.12.2 Hand wash basins should be of approved design and
material, sufficient in size to retain splash and connected
directly to the drainage system.
10.12.3 Hand rinsing facilities with connections that permit a
continuous flow of water shall be provided at strategic
positions on the processing line.

10.13 Sterilisers
10.13.1 Sterilisers should be provided at strategic locations in
processing areas. They be should be of sufficient size to
allow complete immersion of equipment in hot water or
an approved chemical steriliser. Sterilisers should have
water connection means for maintaining the temperature
of the water, and an overflow. Where sterilisers are used
in association with hand wash basins, the overflow may
be directed into the bowl of the hand wash basin.
10.13.2 Where applicable, an approved food grade chemical may
be used for sterilising.

10.14 Plucking Machines and Spray Washing Equipment
The machines and equipment should be designed and constructed
so that feathers, contaminating materials and water are confined
to minimise ‘splashing’ of surrounding areas.

10.15 Perforated Trays
Perforated trays are used with equipment for washing and draining
of product should be removable.

10.16 Closed Long Chutes
Closed long chutes or pipes used for transfer of products should
be demountable for cleaning purposes.

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