3.0 PROCESSING INSPECTION
3.1 Unless otherwise indicated the following criteria shall be used by inspectors to judge compliance of the premises at each inspection.
3.1.1 Provisions (including structural standards and any other conditions) imposed by the licensing authority are being adhered to.
3.1.2 Hygiene dressing procedures set down in Part 2 of this Code are being implemented and monitored by the processor.
3.1.3 Any structural defects present in  oors, walls, equipment etc. resulting from normal deterioration due to use, and which require recti cation to ensure compliance with this Code, are the subject of programmed maintenance by the processor.
3.1.4 All diseased and unwholesome products are removed from the processing system in an approved manner and that line employees are aware of judgements and dispositions.
3.1.5 Packaging and labeling requirements conform to appropriate standards.
3.1.6 Water quality standards (including ice) are met and being monitored by the company.
3.1.7 Temperature standards are complied with and are being monitored by management.
3.1.8 Cleaning programmes are being implemented.
3.1.9 Ef uent disposal and by-products sections are maintained to satisfactory standard.
3.1.10 Storage of packaging materials and processed product is satisfactory.
3.1.11 Staff are adopting acceptable hygienic practices.
Part 4 | Meat Inspection In Poultry Processing Plant
73