Code of Veterinary Practice For Poultry Processing Plant
20
5.9 Evisceration Area
Should be separated from the washing and packaging area by walls not less than 3 meters from  oor to ceiling or wall plate except for openings adequate for personnel and for the passage of poultry carcasses.
5.10 Refrigerated Storage
The premises should contain a room or rooms adequately constructed and equipped for keeping under refrigeration all killed poultry likely to be on the premises at any one time.
5.11 Spin Chillers or Air Chillers
Where in-line chilling facilities are incorporated in the processing line, they should comply with the following:
a) In two-tank systems, water should not  ow from the initial tank to the  nal tank;
b) Over ow drains should be connected direct to the drainage system;
c) The rate of change of water should approximate 0.75 litres per poultry carcass. Details of the method of chlorination and the resultant free residual chlorine levels should be stated in the speci cations accompanying the plans.
d) Whereairchillingfacilitiesareused,theairchillroomtemperature should be maintained at 4°C or lower.
5.12 Hand Wash Facilities
Hand wash facilities should be provided at the recommended ratio of one hand basin per 10 employees and be sited at all doors and major work station. The facility shall be hands-free.
5.13 Sterilisers
An adequate number of steriliser units should be provided. Approved chemical sterilisers would be acceptable.