Code of Veterinary Practice For Poultry Processing Plant
18.4 A permanent cleaning and disinfection schedule should be drawn up for each establishment to ensure that all areas are appropriately cleaned and critical areas, equipment materials are designated for special attention. A single individual who should preferably be a permanent member of the staff of the establishment and whose duties should be independent of production, should be appointed to the responsible for the cleanliness of the establishment. He should have a thorough understanding of the signi cance of contamination and the hazards involved. All cleaning personnel should be well trained in cleaning techniques.
19.0 STORAGE AND TRANSPORT OF THE END PRODUCT
19.1 The end product should be stored and transported under such conditions as will preclude the contamination with and/or proliferation of micro-organisms and against deterioration of the product or damage to the container. During storage, periodic inspection of the end-product should take place to ensure that only food which is  t for human consumption is dispatched and that end-product speci cations are complied with when they exist. The product should be dispatched in the sequence of the numbers.
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