Part 1 | Minimum Standards of Construction of Poultry Processing Premises
3.10.11 The facilities, support areas and external environment must be kept clean and tidy. The external environment must be checked regularly for evidence of pest activity. It must be kept free of food sources and breeding sites (e.g. long grass, bird’s nest, food waste).
3.10.12 Dogs, cats and other mammalian pests must be prevented from accessing the premises.
3.10.13 Compliance with control measures implemented by the programme must be monitored regularly. Monitoring must include checks for the presence or evidence of pests and regular checks on pest control equipment as relevant.
3.10.14 The frequency of monitoring must be determined relative to the type of equipment used and the amount of pest activity present. Appropriate corrective actions must be implemented where pests or evidence of pest activity is noted.
3.11 Ventilation
3.11.1 Ventilation may be provided by natural or mechanical means. Mechanical ventilation should achieve at least 4 air changes an hour.
3.11.2 With mechanical ventilation systems, air intakes should be properly located to avoid the intake of potentially contaminated air.
3.11.3 Ventilation equipment of all types should be located so that air from inedible product areas cannot be introduced into the ventilation system.
3.11.4 Where roof mounted air conditioners, evaporative coolers and the like are located near production lines, edible product should not be contaminated with condensate or over ow water.
3.11.5 Where mechanical ventilation system are installed to help exclude dust from buildings, the system is not to be regarded as a substitute for adequate insect proo ng.
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