Part 2 | Processing Procedures Designed to Ensure an Acceptable Standard of Hygiene in Poultry Processing
14.12 Maintenancestaffservicingmachineryduringprocessingoperations are dressed in a manner that will not contaminate equipment and product.
14.13 During periods where food is manipulated by hand, any jewellery that cannot be adequately disinfected should be removed from the hands. Personnel should not wear any insecure jewellery when engaged in food handling.
14.14 Precautions should be taken to prevent visitors to food handling areas from contaminating the food. These may include the use of protective clothing.
14.15 Responsibility for ensuring compliance by all personnel with all requirements of section 14 should be speci cally allocated to competent supervising personnel.
15.0 EFFLUENT
15.1 Ef uent containing solid materials should be directed through a separator, indirect waste separator or save-all which should effectively retain the solids prior to the discharge of the ef uent in such a way as not to create a nuisance, and which should be emptied and cleaned daily. Ef uent treatment must comply with conditions of appropriate authorities.
16.0 DISPOSAL OF INEDIBLE OFFALS
16.1 If facilities are not provided for immediate treatment of offal, it should be placed in leak proof containers with close- tting lids and stored on a drained and curbed concrete slab located outside the processing area but under cover, pending disposal at the end of the day’s operations.
16.2 Offal should be disposed off on a daily basis. Where large quantities of offal are involved, dry rendering or wet rendering should be undertaken.
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