Part 2 | Processing Procedures Designed to Ensure an Acceptable Standard of Hygiene in Poultry Processing
12.5 The packing of tray packs with poultry pieces should be conducted in a manner that minimises the staking of unwrapped packs on top of one another.
12.6 Tables, bins and containers used for receiving the unwrapped carcasses for bagging and pieces processing, should be self- draining. Bins or containers used to receive the unwrapped pieces should also be self-draining.
12.7 To avoid product deterioration from increased temperatures, carcasses and pieces awaiting processing should  ow continuously in an orderly manner to ensure uniform turnover of accumulated products.
12.8 Where saws and implements are contaminated during the processing of poultry carcasses or poultry products, the affected equipment should be thoroughly cleaned and sanitised.
12.9 Regular monitoring of the sanitary condition of skinning machines should be carried out during processing operations.
12.10 Thewearingofapprovedimperviousglovesbypersonnelengaged in bagging and pieces processing is desirable.
13.0 THAWING
13.1 Dressed poultry carcasses and poultry products should not be thawed except under approved conditions and should not be refrozen.
13.2 If thawed in a tank, a continuous  ow of water suf cient to keep the water clean should be provided and the temperature of the water should not exceed 20°C.
13.3 If thawed in the atmosphere, the temperature of the air in the facility in which thawing takes place should not exceed 10°C.
13.4 If thawed by sprays of water, the temperature of the water should not exceed 20°C.
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