Page 83 - {COVP2017}

Part 4 | Meat Inspection In Poultry Processing Plant

3.0 PROCESSING INSPECTION

3.1 Unless otherwise indicated the following criteria shall be used by
inspectors to judge compliance of the premises at each inspection.

3.1.1 Provisions (including structural standards and any other
conditions) imposed by the licensing authority are being
adhered to.
3.1.2 Hygiene dressing procedures set down in Part 2 of this
Code are being implemented and monitored by the
processor.

3.1.3 Any structural defects present in floors, walls, equipment
etc. resulting from normal deterioration due to use, and
which require rectification to ensure compliance with this
Code, are the subject of programmed maintenance by
the processor.

3.1.4 All diseased and unwholesome products are removed
from the processing system in an approved manner
and that line employees are aware of judgements and
dispositions.
3.1.5 Packaging and labeling requirements conform to
appropriate standards.
3.1.6 Water quality standards (including ice) are met and being
monitored by the company.
3.1.7 Temperature standards are complied with and are being
monitored by management.

3.1.8 Cleaning programmes are being implemented.
3.1.9 Effluent disposal and by-products sections are maintained
to satisfactory standard.
3.1.10 Storage of packaging materials and processed product
is satisfactory.

3.1.11 Staff are adopting acceptable hygienic practices.

73