Part 1 | Minimum Standards of Construction of Poultry Processing Premises such a way that the cooling air  ow is able to reduce or
maintain the temperature of the product desired degree.
6.2.4 Product storage should be arranged in such a way that good air circulation can be achieved. Containers or storage racks should be not less than 150mm off the  oor.
6.3 Speci c Construction Requirements
The interior of each door should be provided with a mechanism to allow personnel to escape if personnel are accidentally locked inside.
6.4 Thermometers
6.4.1 A direct or remote thermometer should be provided to each chiller.
6.4.2 The temperature sensor should be in a position that indicates the actual room temperature.
6.5 Hose Points
Suf cient hot and cold hose points should be provided to permit effective cleaning of all chillers.
6.6 Racking and Shelving
6.6.1 Where chillers are provided with racking or shelving for storing product, rust resistant material should be used.
6.6.2 Where necessary, shelving or trays to con ne drip from the product should be provided, with the bottom shelf not less than 300mm above the  oor.
6.7 Drainage
6.7.1 Floors in chillers should be graded at a minimum of 1:100.
6.7.2 All  oors should be graded to trapped  oor drains located either in the chiller or outside the chiller door.
6.7.3 The defrost drain from cooling coils should be of adequate size to cope with the water from the melting ice on the
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