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Code of Veterinary Practice For Poultry Processing Plant

18.4 A permanent cleaning and disinfection schedule should be drawn
up for each establishment to ensure that all areas are appropriately
cleaned and critical areas, equipment materials are designated for
special attention. A single individual who should preferably be a
permanent member of the staff of the establishment and whose
duties should be independent of production, should be appointed to
the responsible for the cleanliness of the establishment. He should
have a thorough understanding of the significance of contamination
and the hazards involved. All cleaning personnel should be well
trained in cleaning techniques.

19.0 STORAGE AND TRANSPORT OF THE END PRODUCT
19.1 The end product should be stored and transported under
such conditions as will preclude the contamination with and/or
proliferation of micro-organisms and against deterioration of the
product or damage to the container. During storage, periodic
inspection of the end-product should take place to ensure that only
food which is fit for human consumption is dispatched and that
end-product specifications are complied with when they exist. The
product should be dispatched in the sequence of the numbers.

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