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Part 3 | Inspection and Sampling Procedures For Determining
The Hygienic Condition of Poultry Processing Premises

of cleaning but they are ancillary to the quality of the raw material used and,
in some cases, to the standard of hygiene of the operators of the plant.

1.0 SCOPE AND FIELD OF APPLICATION

This guide specifies methods of inspection and sampling to be employed
to check the effectiveness of cleaning and disinfection methods used in
poultry processing plants.
This guide deals with:
a) Visual inspection;
b) Sampling from product contact surfaces (product line, poultry
processing equipment, containers, etc.);
c) Sampling of packaging material (meat crates, plastic bags, etc.);
d) Air sampling;
e) Sampling of water and aqueous solutions other than those added to
the product; and
f) Sampling of products.

2.0 GENERAL INSTRUCTIONS
2.1 The demand for effectiveness of cleaning operations vary from plant
to plant depending on management supervision, quality control
requirements and types of production undertaken.
2.2 A cleaning control should not be based solely on the results of
microbiological tests even if such checks are clearly of prime
importance; other checks such as visual inspection, smell
and touch, chemical and/or physical analysis and intelligent
interpretation of records, are important in order not to over-look
such factors as visible residues, malfunction of equipment, cleaning
residues and corrosion.

2.3 Sampling for microbiological examination should only be carried
out by personnel experienced in sampling for this purpose.
2.4 The frequency of sampling depends essentially on the type of
production, the means of checking available to the organisation,
and the costs acceptable to the organisation in carrying out the

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