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

10.4 Where poultry carcass, draining racks or other draining facilities are
used they should be positioned in such a manner to avoid drainage
from one carcass to another.

11.0 PACKING AREA, PACKAGING AND PACKING MATERIAL
11.1 The poultry packing area should be separated from other sections
to minimise contamination. A full wall separation is preferable.
11.2 Containers for storing and transporting of dressed poultry carcasses
or products should be of material capable of being maintained in a
clean condition.
11.3 Baskets and containers returned from an outside source should
be cleaned before being used in processing operations and should
be stored within the premises on an impervious floor while awaiting
cleaning to minimise the risk of cross contamination to product and
equipment.

11.4 Products containers cleaned by automatic washing machines
should be subjected to follow up inspection.
11.5 Packaging materials should be clean, unused and free from
contaminating substance and objectionable odours and of sufficient
strength and durability to protect the poultry carcasses and poultry
products from contamination.
11.6 All packaging materials should be stored under sanitary conditions
in a vermin proof dry area on racks located a minimum height of
300mm above the floor, or on pallets if located away from walls.

11.7 Where packaging materials is used in the processing area, adequate
racks should be provided. The rack should be not less than 100mm
above the floor and all packaging material should be placed on the
racks, not directly onto the floor. Pallets should not be used in the
processing area unless made of approved impervious material.
11.8 Poultry carcasses and poultry products whether wrapped or
unwrapped should not be placed on the floor.
11.9 Unwrapped poultry carcasses and poultry products should not
contact cold room walls or any surface likely to contaminate the
product.

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