Page 60 - {COVP2017}

Code of Veterinary Practice For Poultry Processing Plant

11.10 Poultry carcasses and poultry products should not be placed in a
container used for evisceration purpose or a container for inedible
products.

11.11 Trays and receptacles containing dressed carcasses or poultry
products should be placed on approved racks not less than 100mm
above the floor.
11.12 Dressed poultry carcasses and poultry products should not be
taken into or conveyed through rooms or areas that contain live
poultry or refuse. The flow of products should be one of progressive
processing towards final packaging and not in a reverse direction.
11.13 Wooden pallets should only be used in freezers and packaging
product dispatch areas.
Where dispatching of bulk unwrapped product in P.V.C crates is
carried out, wooden pallets may be used provided each crate is
individually covered with an approved non-absorbent material,
adequate to protect the stored product.

12.0 BONING OUT AND CUTTING UP

12.1 Where poultry meat is prepared by boning out or cutting up, a
separate room should be provided. Where limited space precludes
separation by a room, the breaking up or boning out operation
should be carried out under hygienic conditions in an area free
from any source of contamination.
12.2 Hand wash facilities, readily accessible to all employees should be
provided in boning and cut up areas.
12.3 Poultry meat placed in products containers stored on racks under
work tables and benches should be protected from contamination
from the underside of work tables and from residue from work
surfaces above.
12.4 Where packaging material including plastic bags and tray packs
are stored on shelves, or in a racking system, above work tables
and benches, regular checking of the cleanliness of the storage
system should be carried out to ensure that products below are
not exposed to contamination.

50