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Part 1 | Minimum Standards of Construction of Poultry Processing Premises

10.17 Equipment Washing

10.17.1 An equipment washing area independently drained and
adequately ventilated should be available in a part of the
premises set aside for that purpose. This area should be
separated from processing, packing and storage sections
but with direct communication.
10.17.2 The dimensions of the washing area should be
commensurate with the operations of the premises
and the number of product containers used for delivery
purposes.
10.17.3 A wash up trough of adequate size to allow immersion of
containers, trays, utensils and other portable equipment
normally used in the premises should be provided. A
permanent and adequate supply of hot and cold running
water should be laid onto the trough. Racks for air drying
of containers, trays, utensils and other equipment should
be provided.

10.17.4 Automatic washing machines used in the cleaning of
product containers should operate in a way which ensures
that a continual flow of potable water is maintained.
Where recycled water is used in such machines, an
approved process which ensures that potability is
maintained at all times should be in operation.

11.0 FURTHER PROCESS PRODUCTS PRODUCTION AREA

11.1 Introduction
This section covers processed poultry products other than canned
poultry products and includes poultry that is subject to curing,
smoking, cooking and poultry containing additives.

11.2 Location
Further process products operations should be located in an edible
product section of the premises.

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