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Code of Veterinary Practice For Poultry Processing Plant

Where an automatic chlorinator is used, regular monitoring should
be carried out to ensure accuracy of quantity added.
9.6 Benches, trays tables or chutes receiving poultry carcasses from
spin chillers should be self-draining.
9.7 Where ice is added to continuous spin chillers, it may be accepted
as portion of the minimum requirement of 0.75 litres of water per
poultry carcass.
9.8 Ice used in poultry processing whether manufactured ice or ice
made on the premises should be made from potable water and
should be stored and handled to ensure that it is protected from
contamination at all times. Personnel should not enter a crushed
ice storage freezer where ice is augered from the floor unless the
ice has been protected from contamination.
9.9 Non agitated immersion chill tanks may be accepted where a water
supply is limited, provided the maximum temperature of the water
in the tank does not exceed 4ºC and is maintained in a reasonably
clean condition.

9.10 Motors and drive gears located directly over spin wash and spin
chill tanks should be provided with protective trays to prevent
contamination of the product.

10. 0 DRIP LINES AND DRAINING
10.1 Overhead drip lines should be positioned to avoid contamination
of dressed poultry carcasses by drip or contact.
10.2 Drain trays or troughs should be placed under overhead drip lines
where they pass over a passageway or section where dressed
poultry carcasses are being processed. Drainage from the tray or
trough should be directed to a waste or drain.
The line should be positioned to ensure that suspended poultry
carcasses will not contact plant personnel. The speed of the drip
line should ensure that suspended poultry carcasses adequately
drain.
10.3 The number of draining racks or draining facilities should
commensurate with daily throughput of the premises.

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