Part 2 | Processing Procedures Designed to Ensure an Acceptable Standard of Hygiene in Poultry Processing
a) the feet shall be clean and free of epidermal scale and nails.
b) the head, including the beak, mouth and nasal passages are to be clean and free of extraneous matter.
Such poultry should be processed at the end of the day’s operations.
4.9 Where wax is used in the removal of feathers:
a) carcasses should be handled so that all wax and removed feathers fall into containers;
b) onlycleanwaxwhichhasbeenstoredunderhygienicconditions should be used for wax dipping;
c) feather separation sieves included in wax dipping machines should be removed and cleaned once daily;
d) reclaimed wax shall be held at a temperature of:
(i) not less than 80°C for a period of not less than 20 minutes:
or
(ii) for a time and temperature equivalent to ensure adequate
pasteurisation; and
e) following heat treatment, the wax should be skimmed, washed
and  ltered or passed through a centrifugal cleaning machine.
4.10 Overhead conveyor shackles and droppers used in connection with the stunning, killing, scalding, defeathering and removal of heads and feet should be cleaned by means of a jet spray or other approved method before being returned to the defeathered carcass. Where a single line chain system is used to convey carcasses between shackling and evisceration section, the shackle washer should be located within the premises and positioned after hock cutting. Where rotary brushes are used to clean shackles, the brushes must be continually, sprayed with water jets to clean the brushes.
5.0 EVISCERATION
5.1 The evisceration area should be separated from the defeathering section by full height walls except for openings adequate for personnel and for passage of poultry carcasses from one section to another.
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