Part 2 | Processing Procedures Designed to Ensure an Acceptable Standard of Hygiene in Poultry Processing
17.12 Vehicles used to convey inedible offal should not be reused unless they have undergone cleaning and sanitising.
17.13 Alot/batchisaquantityoffoodproducedunderidenticalconditions, all packages of which should bear a lot number that identi es the production during a particular time interval.
18.0 CLEANING
18.1 Every part of, and every time in, a plant shall be kept clean, tidy, free from vermin and in good repair.
18.2 Without affecting the generality of 18.1:-
a) all  oors, steps, stairways, doors, window-sills and drains, and all equipment used in the process shall be cleaned at the end of the day’s operations;
b) all vehicles, coops, crates and cages used for the delivery of live poultry to a plant shall be cleaned after each delivery;
c) all chains, shackles, droppers and other equipment used for the conveyance of poultry, the supports of that equipment, all overhead lights and their supports, all overhead joints, beams, pipes and all other overhead things shall be kept clean and free of dust, scale,  aking paint and dripping lubricant;
d) all refrigeration facilities shall be dry-cleaned daily;
e) all toilets and  oors of the rooms in which they are situated shall be washed daily with hot water to which a detergent has been added;
f) all buildings, loading bays and holding areas, and the environs of all such places, shall be cleaned so as to prevent the accumulation of dust, debris and manure; and
g) all amenity rooms shall be cleaned daily.
In carrying out any cleaning requirement under subparagraph 18.2, a hose shall not be used in the vicinity of poultry meat which is being processed.
18.3 Roadways and yards in the immediate vicinity of and serving the premises should be kept clean.
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