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Code of Veterinary Practice For Poultry Processing Plant

11.3 Basic Construction
Construction requirements should be in accordance with the
sections headed “Basic Construction” and “Facilities”

11.4 Specific Construction Requirements
11.4.1 Separate rooms should be provided for the following
operations:
- boning, cutting and trimming poultry
- curing
- smoking/curing
11.4.2 The minimum distance from the floor to a wall or ceiling
plate in the cooking room should be 3m.

11.5 Poultry Meat Preparation Room
11.5.1 Where poultry meat is to be prepared by boning, slicing,
mincing or the like, a separate room should be provided.
11.5.2 The meat preparation room should be constructed in
accordance with the section “Basic Construction” except
that where meat is held so as not to rise above 7ºC. The
room need not be temperature controlled.

11.6 Brining and Pickling Rooms
11.6.1 Where brining or pickling operations are carried out, a
separate room, capable of being temperature controlled
at or below 10 degrees Celsius, should be provided.
11.6.2 Pickling tubs should be of sanitary construction and of
approved design.

11.7 Poultry Meat Thawing Rooms
11.7.1 Where thawing is by immersion in water, the rate of
change of water should ensure that the mass of water
exchanged in a unit of time is at least equal to the mass
of meat treated in the same time.
11.7.2 Thawing should be constructed in accordance with the
section headed “Chillers”.

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