Part 2
PROCESSING PROCEDURES DESIGNED TO ENSURE AN ACCEPTABLE STANDARD OF HYGIENE IN POULTRY PROCESSING
1.0 POULTRY RECEPTION AREA
1.1 Constant attention should be paid to housekeeping in the poultry reception and shackling area to ensure superstructure, motors, ledges etc. are kept free of cobwebs, feathers, dust, vermin etc.
To assist in feather control and to minimise the danger of airborne contamination entering the premises, the poultry reception and shackling area should be cleaned as often as practicable during the day’s operation and at least at every “in-plant” work break. The entire area should be subjected to a thorough cleaning at the completion of each day’s work.
1.2 Rejected, moribund and unhealthy, poultry should be killed humanely and immediately and placed in containers, provided with close  ttings lids, which are clearly marked “Inedible Product”.
1.3 Coops, crates and cages used to transport live poultry should be cleaned after each use. Crates, coops, or cages should be kept in good repair.
1.4 Suf cient hose points should be provided for washing down and feather control.
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