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

17.12 Vehicles used to convey inedible offal should not be reused unless
they have undergone cleaning and sanitising.
17.13 A lot/batch is a quantity of food produced under identical conditions,
all packages of which should bear a lot number that identifies the
production during a particular time interval.

18.0 CLEANING
18.1 Every part of, and every time in, a plant shall be kept clean, tidy,
free from vermin and in good repair.
18.2 Without affecting the generality of 18.1:-
a) all floors, steps, stairways, doors, window-sills and drains, and
all equipment used in the process shall be cleaned at the end
of the day’s operations;
b) all vehicles, coops, crates and cages used for the delivery of
live poultry to a plant shall be cleaned after each delivery;
c) all chains, shackles, droppers and other equipment used for
the conveyance of poultry, the supports of that equipment, all
overhead lights and their supports, all overhead joints, beams,
pipes and all other overhead things shall be kept clean and free
of dust, scale, flaking paint and dripping lubricant;
d) all refrigeration facilities shall be dry-cleaned daily;
e) all toilets and floors of the rooms in which they are situated shall
be washed daily with hot water to which a detergent has been
added;
f) all buildings, loading bays and holding areas, and the environs
of all such places, shall be cleaned so as to prevent the
accumulation of dust, debris and manure; and
g) all amenity rooms shall be cleaned daily.
In carrying out any cleaning requirement under subparagraph 18.2,
a hose shall not be used in the vicinity of poultry meat which is being
processed.

18.3 Roadways and yards in the immediate vicinity of and serving the
premises should be kept clean.

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