Page 71 - {COVP2017}

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

3.1.3 Colour changes, greasy residues, powder or thin hard
films indicate inadequate detergents and/or inadequate
time/temperature combination for the circulation of
cleaning solutions and/or an inadequate final rinse.
3.1.4 Because visual inspection is the most rapid, cheapest
and easiest method of examination it should be carried
out as often as possible, that is daily.

3.2 Sampling Procedures

3.2.1 Product Contact Surfaces
3.2.1.1 In principal all product contact surfaces should fall within
the scope of this, but, in practice, because many surfaces
are inaccessible and because only limited facilities will
be available for sampling and checking the samples, a
rigorous selection will be necessary. Particular attention
should be given to those places which are difficult to clean
for example recesses, valves, shafts, stirrer, paddles, etc.
3.2.1.2 Appropriate times of checking will be after the cleaning
and disinfection of the processing equipment and before
renewed use of the processing equipment, to check that
it has not been contaminated while out of operation.
3.2.1.3 The methods for examination of contact surfaces, where
it is essential that all surfaces are sanitized after washing
include the rinse operation.
3.2.1.4 As an alteration to the above mentioned direct methods;
indirect methods can be used, either by sampling and
examination of the last rinse water before the start of
production or by sampling the initial processed product
passed through the plant.
3.2.1.5 Rinse Technique
a) For rinsing purposes, sterile rinsing solution is normally
dispensed in 500 ml quantities. This quantity will
suffice for rinsing most pieces of equipment. Do not
use quantities smaller than 500 ml. If the utensil to be

61