Code of Veterinary Practice For Poultry Processing Plant
11.10 Poultry carcasses and poultry products should not be placed in a container used for evisceration purpose or a container for inedible products.
11.11 Trays and receptacles containing dressed carcasses or poultry products should be placed on approved racks not less than 100mm above the  oor.
11.12 Dressed poultry carcasses and poultry products should not be taken into or conveyed through rooms or areas that contain live poultry or refuse. The  ow of products should be one of progressive processing towards  nal packaging and not in a reverse direction.
11.13 Wooden pallets should only be used in freezers and packaging product dispatch areas.
Where dispatching of bulk unwrapped product in P.V.C crates is carried out, wooden pallets may be used provided each crate is individually covered with an approved non-absorbent material, adequate to protect the stored product.
12.0 BONING OUT AND CUTTING UP
12.1 Where poultry meat is prepared by boning out or cutting up, a separate room should be provided. Where limited space precludes separation by a room, the breaking up or boning out operation should be carried out under hygienic conditions in an area free from any source of contamination.
12.2 Hand wash facilities, readily accessible to all employees should be provided in boning and cut up areas.
12.3 Poultry meat placed in products containers stored on racks under work tables and benches should be protected from contamination from the underside of work tables and from residue from work surfaces above.
12.4 Where packaging material including plastic bags and tray packs are stored on shelves, or in a racking system, above work tables and benches, regular checking of the cleanliness of the storage system should be carried out to ensure that products below are not exposed to contamination.
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