Code of Veterinary Practice For Poultry Processing Plant
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10.12 Hand Wash Facilities
10.12.1 Hands-free facilities for hand washing shall be provided at convenient locations in all processing stations. Soap and paper towel dispensers should be provided with each unit.
10.12.2 Hand wash basins should be of approved design and material, suf cient in size to retain splash and connected directly to the drainage system.
10.12.3 Hand rinsing facilities with connections that permit a continuous  ow of water shall be provided at strategic positions on the processing line.
10.13 Sterilisers
10.13.1 Sterilisers should be provided at strategic locations in processing areas. They be should be of suf cient size to allow complete immersion of equipment in hot water or an approved chemical steriliser. Sterilisers should have water connection means for maintaining the temperature of the water, and an over ow. Where sterilisers are used in association with hand wash basins, the over ow may be directed into the bowl of the hand wash basin.
10.13.2 Where applicable, an approved food grade chemical may be used for sterilising.
10.14 Plucking Machines and Spray Washing Equipment
The machines and equipment should be designed and constructed so that feathers, contaminating materials and water are con ned to minimise ‘splashing’ of surrounding areas.
10.15 Perforated Trays
Perforated trays are used with equipment for washing and draining of product should be removable.
10.16 Closed Long Chutes
Closed long chutes or pipes used for transfer of products should be demountable for cleaning purposes.