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Part 1 | Minimum Standards of Construction of Poultry Processing Premises
11.7.3 The method of disposal of used cartons and wrappings
should be in a manner so as to be continuous and not
causing product contamination.
11.8 Smoke Room
11.8.1 Where smoke rooms are not individually drained, the floor
should slope at a minimum gradient of 1:50 to a floor
waste or wastes immediately outside the room.
11.8.2 An adequate method of extracting smoke to the outside
atmosphere should be provided.
11.9 Cooking Room
An adequate method of extracting steam and vapour produced by
cooking vessels and dipping vats should be provided.
11.10 Packing Room
The method of dispensing wrapping material for storing and mixing
ingredients and additives intended to be used in the product.
11.11 Ingredient Room
11.11.1 A separate room or rooms should be provided for storing
and mixing ingredients and additives intended to be used
in the product.
11.11.2 Ingredients should be stored in approved containers
which are clearly labelled as to contents.
11.11.3 Rust resistant shelving with the bottom shelf at least
300mm above the floor should be provided.
11.11.4 The room should be equipped for locking.
11.11.5 Facilities should be provided for storing restricted additives
under security.
11.12 Refrigerated Storage Rooms
11.12.1 Adequate refrigerated storage space should be provided
for all poultry products, other perishable ingredients and
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