Part 3 | Inspection and Sampling Procedures For Determining The Hygienic Condition of Poultry Processing Premises
3.1.3 Colour changes, greasy residues, powder or thin hard  lms indicate inadequate detergents and/or inadequate time/temperature combination for the circulation of cleaning solutions and/or an inadequate  nal rinse.
3.1.4 Because visual inspection is the most rapid, cheapest and easiest method of examination it should be carried out as often as possible, that is daily.
3.2 Sampling Procedures
3.2.1 Product Contact Surfaces
3.2.1.1 In principal all product contact surfaces should fall within the scope of this, but, in practice, because many surfaces are inaccessible and because only limited facilities will be available for sampling and checking the samples, a rigorous selection will be necessary. Particular attention should be given to those places which are dif cult to clean for example recesses, valves, shafts, stirrer, paddles, etc.
3.2.1.2 Appropriate times of checking will be after the cleaning and disinfection of the processing equipment and before renewed use of the processing equipment, to check that it has not been contaminated while out of operation.
3.2.1.3 The methods for examination of contact surfaces, where it is essential that all surfaces are sanitized after washing include the rinse operation.
3.2.1.4 As an alteration to the above mentioned direct methods; indirect methods can be used, either by sampling and examination of the last rinse water before the start of production or by sampling the initial processed product passed through the plant.
3.2.1.5 Rinse Technique
a) For rinsing purposes, sterile rinsing solution is normally dispensed in 500 ml quantities. This quantity will suf ce for rinsing most pieces of equipment. Do not use quantities smaller than 500 ml. If the utensil to be
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