Part 1 | Minimum Standards of Construction of Poultry Processing Premises
3.3.2 Joints and  xing devices should be sealed to effectively
prevent entry of moisture.
3.3.3 Where wall are not of full height, they should be capped with a 45 degrees top.
3.3.4 Horizontal ledges occurring in wall construction should be sloped down at an angle of at least 45 degrees.
3.3.5 Where internal panel type construction is to be incorporated other than in freezer stores or blast freezers, wall panels should be placed on a concrete plinth raised a minimum of 150mm above  oor level.
3.3.6 Wall panel construction should be suitably protected in any area where impact damage might occur. This may be achieved by installing bump rails or af xing suitable materials to the panel.
3.4 Floors
3.4.1 Materials used should be concrete or other accepted substances impervious to liquids. Floors in areas where emulsions are prepared or further utilized should be acid resistant.
3.4.2 Where tiles are used, they should be laid on a  rm water- proof concrete foundation and the joints between the tiles should be grouted with acid resistant water-proof mortar and the joints should be as narrow as possible.
3.4.3 The surface should be relatively smooth, easily cleaned, resistant to wear and corrosion and non-slip in  nish.
3.4.4 Floor should be evenly graded to waste outlets so liquid does not accumulate.
3.4.5 Where anti-slip surfaces are applied to  oors, the surfacing material should be of an acceptable type and its  nish should be relatively smooth.
3.4.6 Floor joints should be sealed with material impervious to liquids and  nished  at with the surface.
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