Part 1 | Minimum Standards of Construction of Poultry Processing Premises the killing operation. A voltmeter to indicate the voltage
being used should be  tted to the equipment.
5.7 Bleeding Area
5.7.1 The bleeding area should be separated from the shackling area by walls of a height not less than 3 meters from  oor to ceiling or wall plate except for self-closing doors for personnel and openings adequate for the passage of poultry carcasses.
5.7.2 The bleeding operation should be separated from the scald area by a wall or partition to at least shackle conveyor height.
5.7.3 Blood from the bleeding area should be removed via a blood drain or by a continuous automatic method.
5.7.4 Where bleeding is carried out with automatic equipment, the method should be stated and be humane in operation.
5.7.5 Hand wash and sterilising facilities should be available in the immediate vicinity of the bleeding area, whether this operation is performed manually or not.
5.8 Scalding and Defeathering Area
5.8.1 This area should be separated from the evisceration area by full height walls except for openings adequate for personnel and the passageway of poultry carcasses.
5.8.2 Adequate facilities should be provided in the scald and defeathering area for the removal of steam to the outside atmosphere.
5.8.3 Scalding equipment should be designed and constructed so that the potable water line cannot be contaminated and so that there is a continuous  ow of potable water into the scald. The over ow from the scald should be large enough to allow feathers and water to be freely taken away.
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