Code of Veterinary Practice For Poultry Processing Plant Where an automatic chlorinator is used, regular monitoring should be carried out to ensure accuracy of quantity added. 9.6 Benches, trays tables or chutes receiving poultry carcasses from spin chillers should be self-draining. 9.7 Where ice is added to continuous spin chillers, it may be accepted as portion of the minimum requirement of 0.75 litres of water per poultry carcass. 9.8 Ice used in poultry processing whether manufactured ice or ice made on the premises should be made from potable water and should be stored and handled to ensure that it is protected from contamination at all times. Personnel should not enter a crushed ice storage freezer where ice is augered from the oor unless the ice has been protected from contamination. 9.9 Non agitated immersion chill tanks may be accepted where a water supply is limited, provided the maximum temperature of the water in the tank does not exceed 4oC and is maintained in a reasonably clean condition. 9.10 Motors and drive gears located directly over spin wash and spin chill tanks should be provided with protective trays to prevent contamination of the product. 10.0 DRIP LINES AND DRAINING 10.1 Overhead drip lines should be positioned to avoid contamination of dressed poultry carcasses by drip or contact. 10.2 Drain trays or troughs should be placed under overhead drip lines where they pass over a passageway or section where dressed poultry carcasses are being processed. Drainage from the tray or trough should be directed to a waste or drain. The line should be positioned to ensure that suspended poultry carcasses will not contact plant personnel. The speed of the drip line should ensure that suspended poultry carcasses adequately drain. 10.3 The number of draining racks or draining facilities should commensurate with daily throughput of the premises. 48