Page 57 - {COVP2017}

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

for the transfer of hearts and livers should also be provided with
access for inspection and cleaning.
7.7 Gizzards cleaned by automatic machines should subjected to follow
up manual inspection.

8.0 SPIN WASH

8.1 The amount of water necessary in a continuous spin washers must
provide an overflow sufficient to maintain sanitary conditions and
should approximate 1 litre per poultry carcass.
8.2 Poultry carcasses should not remain in the spin wash tank during
breaks which exceed 15 minutes unless the temperature of the
water is lowered to and maintained at 4°C or below.
8.3 A spin washing appliances should be of a counter flow design so
that the carcasses move into clean water as they are conveyed
through the appliance to the discharge end.

9.0 CHILLING

9.1 Poultry carcasses should be chilled to 4ºC or below within 1 / 2
1
hours of evisceration. Carcasses that exceed 5 kilograms in weight
should be chilled to a temperature of 4ºC or below, within 2 / hours
1
2
of evisceration.
9.2 Water intake necessary in continuous agitated immersion chillers
should provide an overflow sufficient to maintain sanitary conditions
and should be approximate 0.75 litres per poultry carcass.
9.3 Agitation in continuous chillers, either mechanical or air, should
stop when elevators or conveyors that remove carcasses from
the unit are turned off, in order to minimise water uptake of poultry
carcasses. Only filtered air should be used for agitation purposes.
9.4 Temperature of water in the spin chiller should not exceed 4ºC.
9.5 Where chlorinated water is used in connection with any part of
the process, the concentration of residual chlorine in the water, as
measured by an approved method, shall not be less than 0.25ppm.

47