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

12.5 The packing of tray packs with poultry pieces should be conducted
in a manner that minimises the staking of unwrapped packs on top
of one another.

12.6 Tables, bins and containers used for receiving the unwrapped
carcasses for bagging and pieces processing, should be self-
draining. Bins or containers used to receive the unwrapped pieces
should also be self-draining.

12.7 To avoid product deterioration from increased temperatures,
carcasses and pieces awaiting processing should flow continuously
in an orderly manner to ensure uniform turnover of accumulated
products.

12.8 Where saws and implements are contaminated during the
processing of poultry carcasses or poultry products, the affected
equipment should be thoroughly cleaned and sanitised.
12.9 Regular monitoring of the sanitary condition of skinning machines
should be carried out during processing operations.
12.10 The wearing of approved impervious gloves by personnel engaged
in bagging and pieces processing is desirable.

13.0 THAWING
13.1 Dressed poultry carcasses and poultry products should not be
thawed except under approved conditions and should not be
refrozen.
13.2 If thawed in a tank, a continuous flow of water sufficient to keep the
water clean should be provided and the temperature of the water
should not exceed 20°C.
13.3 If thawed in the atmosphere, the temperature of the air in the facility
in which thawing takes place should not exceed 10°C.
13.4 If thawed by sprays of water, the temperature of the water should
not exceed 20°C.

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