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

14.12 Maintenance staff servicing machinery during processing operations
are dressed in a manner that will not contaminate equipment and
product.

14.13 During periods where food is manipulated by hand, any jewellery
that cannot be adequately disinfected should be removed from
the hands. Personnel should not wear any insecure jewellery when
engaged in food handling.

14.14 Precautions should be taken to prevent visitors to food handling
areas from contaminating the food. These may include the use of
protective clothing.
14.15 Responsibility for ensuring compliance by all personnel with all
requirements of section 14 should be specifically allocated to
competent supervising personnel.

15.0 EFFLUENT
15.1 Effluent containing solid materials should be directed through
a separator, indirect waste separator or save-all which should
effectively retain the solids prior to the discharge of the effluent
in such a way as not to create a nuisance, and which should be
emptied and cleaned daily. Effluent treatment must comply with
conditions of appropriate authorities.

16.0 DISPOSAL OF INEDIBLE OFFALS
16.1 If facilities are not provided for immediate treatment of offal, it
should be placed in leak proof containers with close-fitting lids and
stored on a drained and curbed concrete slab located outside the
processing area but under cover, pending disposal at the end of
the day’s operations.

16.2 Offal should be disposed off on a daily basis. Where large quantities
of offal are involved, dry rendering or wet rendering should be
undertaken.

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