Part 1 | Minimum Standards of Construction of Poultry Processing Premises
b) shower rooms, wash basins, and sanitary conveniences;
c) cleaning utensils, appliances and equipment;
d) cleaning and  ushing the premises, including the settling pit, drains, holding and reception area and roadways;
e) equipment used for cleaning live bird crates;
f) cleaning vehicles used for the conveying of poultry meat from the premises; and
g) cleaning vehicles used for conveying birds to the premises.
2.4 Potable Water
2.4.1 Potable water should be clean and free from contamination, objectionable taste and odour, and shall comply with the standard as speci ed in Food Hygiene Regulations 1985.
2.4.2 Where premises have in-plant chlorination facilities installed, storage facilities or other means should be provided to ensure a contact period of at least 20 minutes between chlorination and use within the premises. The chlorinated water shall have a free residual chlorine level of not less than 0.25 ppm at the point of entry to the premises.
2.4.3 In-plant chlorinators, where installed, should be of an automatic, continuous type and  tted with alarms to indicate failure of the apparatus.
2.5 Potable Water Reticulation
2.5.1 A building on a premises should be constructed so that each room except a room used for chilling accommodation, is provided with an ample supply of hot and cold water, delivered to water connections.
2.5.2 The reticulation system should be designed and installed so that back siphoning of used or polluted water cannot occur.
2.5.3 Potable water supply outlets to immersion tanks should be located so that there is a disconnection between the outlet and the highest point of the water in the tanks.
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