Part 1 | Minimum Standards of Construction of Poultry Processing Premises 10.17 Equipment Washing
10.17.1 An equipment washing area independently drained and adequately ventilated should be available in a part of the premises set aside for that purpose. This area should be separated from processing, packing and storage sections but with direct communication.
10.17.2 The dimensions of the washing area should be commensurate with the operations of the premises and the number of product containers used for delivery purposes.
10.17.3 A wash up trough of adequate size to allow immersion of containers, trays, utensils and other portable equipment normally used in the premises should be provided. A permanent and adequate supply of hot and cold running water should be laid onto the trough. Racks for air drying of containers, trays, utensils and other equipment should be provided.
10.17.4 Automatic washing machines used in the cleaning of product containers should operate in a way which ensures that a continual  ow of potable water is maintained. Where recycled water is used in such machines, an approved process which ensures that potability is maintained at all times should be in operation.
11.0 FURTHER PROCESS PRODUCTS PRODUCTION AREA
11.1 Introduction
This section covers processed poultry products other than canned poultry products and includes poultry that is subject to curing, smoking, cooking and poultry containing additives.
11.2 Location
Further process products operations should be located in an edible product section of the premises.
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