Page 50 - {COVP2017}

Part 2

PROCESSING PROCEDURES
DESIGNED TO ENSURE AN

ACCEPTABLE STANDARD
OF HYGIENE IN POULTRY

PROCESSING

1.0 POULTRY RECEPTION AREA

1.1 Constant attention should be paid to housekeeping in the poultry
reception and shackling area to ensure superstructure, motors,
ledges etc. are kept free of cobwebs, feathers, dust, vermin etc.
To assist in feather control and to minimise the danger of airborne
contamination entering the premises, the poultry reception and
shackling area should be cleaned as often as practicable during
the day’s operation and at least at every “in-plant” work break.
The entire area should be subjected to a thorough cleaning at the
completion of each day’s work.
1.2 Rejected, moribund and unhealthy, poultry should be killed humanely
and immediately and placed in containers, provided with close
fittings lids, which are clearly marked “Inedible Product”.

1.3 Coops, crates and cages used to transport live poultry should be
cleaned after each use. Crates, coops, or cages should be kept in
good repair.
1.4 Sufficient hose points should be provided for washing down and
feather control.

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