Part 3 | Inspection and Sampling Procedures For Determining The Hygienic Condition of Poultry Processing Premises
of cleaning but they are ancillary to the quality of the raw material used and, in some cases, to the standard of hygiene of the operators of the plant.
1.0 SCOPE AND FIELD OF APPLICATION
This guide speci es methods of inspection and sampling to be employed to check the effectiveness of cleaning and disinfection methods used in poultry processing plants.
This guide deals with:
a) Visual inspection;
b) Sampling from product contact surfaces (product line, poultry
processing equipment, containers, etc.);
c) Sampling of packaging material (meat crates, plastic bags, etc.);
d) Air sampling;
e) Sampling of water and aqueous solutions other than those added to
the product; and
f) Sampling of products.
2.0 GENERAL INSTRUCTIONS
2.1 The demand for effectiveness of cleaning operations vary from plant to plant depending on management supervision, quality control requirements and types of production undertaken.
2.2 A cleaning control should not be based solely on the results of microbiological tests even if such checks are clearly of prime importance; other checks such as visual inspection, smell and touch, chemical and/or physical analysis and intelligent interpretation of records, are important in order not to over-look such factors as visible residues, malfunction of equipment, cleaning residues and corrosion.
2.3 Sampling for microbiological examination should only be carried out by personnel experienced in sampling for this purpose.
2.4 The frequency of sampling depends essentially on the type of production, the means of checking available to the organisation, and the costs acceptable to the organisation in carrying out the
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