Part 1 | Minimum Standards of Construction of Poultry Processing Premises a) Blast freezers: including freezing tunnels and plate freezers.
b) Chiller freezers: facilities with both chilling and freezing capabilities.
c) Freezer store: for holding frozen meat and meat products.
7.2 Location
7.2.1 The same standards of hygiene should apply as in other edible product areas.
7.2.2 Freezers and cold stores should be away from inedible product departments, except where the freezers and cold stores are used exclusively for inedible product.
7.2.3 Freezers and cold stores should be located so as not to create condensation problems in other departments.
7.2.4 Where freezers open into non-refrigerated areas, the exchange of air between two areas should be minimised by  ttings such things as effective air curtains, clear plastic doors or automatic doors.
7.3 Speci c Construction Requirements
The interior of each door should be provided with a mechanism to allow personnel to escape if personnel are accidently locked inside.
7.4 Drainage
Floor waste outlets should be sealed by a screw cap or other approved device when the room is operating as a freezer.
7.5 Freezing Tunnels
Where freezer tunnels are used for freezing exposed product, the tunnel should be installed so that its full length is capable of being opened for cleaning.
7.6 Thermometers
7.6.1 A recording thermometer or tele-thermometer to indicate operating temperatures should be provided for each freezer or freezing capacity.
7.6.2 The temperature sensor should be in a position that indicates the actual temperature in the product area.
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