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Part 2 | Processing Procedures Designed to Ensure an Acceptable Standard of Hygiene in Poultry Processing

a) the feet shall be clean and free of epidermal scale and nails.
b) the head, including the beak, mouth and nasal passages are
to be clean and free of extraneous matter.

Such poultry should be processed at the end of the day’s operations.
4.9 Where wax is used in the removal of feathers:
a) carcasses should be handled so that all wax and removed
feathers fall into containers;
b) only clean wax which has been stored under hygienic conditions
should be used for wax dipping;
c) feather separation sieves included in wax dipping machines
should be removed and cleaned once daily;
d) reclaimed wax shall be held at a temperature of:
(i) not less than 80°C for a period of not less than 20 minutes:
or
(ii) for a time and temperature equivalent to ensure adequate
pasteurisation; and
e) following heat treatment, the wax should be skimmed, washed
and filtered or passed through a centrifugal cleaning machine.
4.10 Overhead conveyor shackles and droppers used in connection
with the stunning, killing, scalding, defeathering and removal of
heads and feet should be cleaned by means of a jet spray or other
approved method before being returned to the defeathered carcass.
Where a single line chain system is used to convey carcasses
between shackling and evisceration section, the shackle washer
should be located within the premises and positioned after hock
cutting. Where rotary brushes are used to clean shackles, the
brushes must be continually, sprayed with water jets to clean the
brushes.

5.0 EVISCERATION
5.1 The evisceration area should be separated from the defeathering
section by full height walls except for openings adequate for
personnel and for passage of poultry carcasses from one section
to another.

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