Description
This standard specifies requirements for hygiene in poultry abattoirs. The standard does not cover quality requirements for poultry carcasses, poultry parts and the poultry products.
Table of Contents
| Page | |
| 1 Scope | 1 |
| 2 Normative references | 1 |
| 3 Terms and definitions | 1 |
| 4 Requirements for the abattoir | 1 |
| 4.1 General | 1 |
| 4.2 Premises | 1 |
| 4.3 Internal structures and fittings | 1 |
| 4.4 Equipment | 3 |
| 4.5 Sterilisers | 3 |
| 4.6 Toilet and change room facilities | 3 |
| 4.7 Hand-washing facilities | 4 |
| 4.8 Water supply | 4 |
| 4.9 Holding and offloading facilities | 4 |
| 4.10 Scalding and defeathering facilities | 4 |
| 4.11 Inspection | 5 |
| 4.12 Evisceration | 5 |
| 4.13 Final wash | 5 |
| 4.14 Chilling, freezing and cold storage facilities | 5 |
| 5 Offal handling | 7 |
| 5.1 Red offal | 7 |
| 5.2 Rough offal | 7 |
| 6 Requirements for transportation of meat | 7 |
| 7 Requirements for personnel health and hygiene | 8 |
| 8 Sanitation provisions | 8 |
| 8.1 Water and equipment | 8 |
| 8.2 Sanitation procedure | 8 |
| 9 Hygienic disposal of waste | 9 |
| 10 End-product specifications and testing | 9 |
| 11 Packaging | 9 |
| 12 Labelling | 9 |
| Annex A (informative) Requirements for grading poultry abattoirs | 11 |
| Bibliography | 15 |