Part 1 | Minimum Standards of Construction of Poultry Processing Premises
11.7.3 The method of disposal of used cartons and wrappings should be in a manner so as to be continuous and not causing product contamination.
11.8 Smoke Room
11.8.1 Where smoke rooms are not individually drained, the  oor should slope at a minimum gradient of 1:50 to a  oor waste or wastes immediately outside the room.
11.8.2 An adequate method of extracting smoke to the outside atmosphere should be provided.
11.9 Cooking Room
An adequate method of extracting steam and vapour produced by cooking vessels and dipping vats should be provided.
11.10 Packing Room
The method of dispensing wrapping material for storing and mixing ingredients and additives intended to be used in the product.
11.11 Ingredient Room
11.11.1 A separate room or rooms should be provided for storing and mixing ingredients and additives intended to be used in the product.
11.11.2 Ingredients should be stored in approved containers which are clearly labelled as to contents.
11.11.3 Rust resistant shelving with the bottom shelf at least 300mm above the  oor should be provided.
11.11.4 The room should be equipped for locking.
11.11.5 Facilities should be provided for storing restricted additives under security.
11.12 Refrigerated Storage Rooms
11.12.1 Adequate refrigerated storage space should be provided for all poultry products, other perishable ingredients and
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