Current through Register Vol. 47, No. 17, September 10, 2024
2.1. The poultry slaughter area must be
constructed of a roof covering and at least three walls, placed on a floor,
platform or other approved surface with a sanitary waste disposal system. A
poultry slaughter area may be constructed of any material that can be cleaned
and sanitized prior to and after use, including plastic or plasticized tent
canvas. A poultry slaughter area must be designed and positioned to prevent
airborne contaminants from entering the poultry slaughter area.
2.1.1. The poultry slaughter area may be a
room within the poultry processing facility, or it can be immediately adjacent
to the poultry processing facility or poultry processing mobile unit.
2.2. All slaughtering, scalding
and defeathering must be conducted in a room separate from any room where other
processing is performed. However, slaughtering, scalding and defeathering may
be done in the same room where cutting, wrapping and other processing of
poultry is done if:
2.2.1. The slaughtering or
dressing is not done in such room at the same that time cutting, wrapping, or
any other processing of poultry is done; and
2.2.2. The room and all equipment and
utensils used are thoroughly cleaned and sanitized after slaughtering or
dressing is done, and before any cutting, packing, or other processing of
poultry is done.
2.3.
Floors:
2.3.1. All floors in any room where
poultry processing is done or where poultry is held in storage, other than a
freezer, must:
2.3.1.1. Be drained into a
waste disposal system;
2.3.1.2. Be
coved at the wall to prevent poultry products, waste from processing, or any
liquids from penetrating between any wall and floor, or under any wall;
and
2.3.1.3. Be constructed of and
finished with durable, water resistant materials that are capable of being
readily and thoroughly cleaned and sanitized.
2.4. Walls, Ceilings, and Columns:
2.4.1. The walls, ceilings, columns, and
other structural parts of any room where poultry processing is done or where
poultry is held in storage must be constructed of and finished with durable,
water resistant materials that are capable of being readily and thoroughly
cleaned and sanitized.
2.5. Doorways and Windows:
2.5.1. Any doorway or window through which
any poultry product is transferred must be wide enough so that there is no
contact between the doorways and the poultry product. Doors must be constructed
of either rust resistant metal or other materials that are water resistant and
capable of being readily and thoroughly cleaned and sanitized, and do not
flake, chip, or splinter. If made of wood, all surfaces of such doors and all
doorjambs must be securely clad with a rust resistant metal, or be coated with
a water based epoxy coating intended and labelled for such use.
2.5.2. All coverings must be so affixed so as
not to provide crevices for dirt, vermin, or pathogens.
2.6. Lighting:
2.6.1. All lighting fixtures must use safety
shielded light bulbs in all areas where poultry product is exposed, and provide
ample illumination for all work areas.
2.7. Work Tables:
2.7.1. All work table surfaces must be
constructed of rust resistant metal; provided, however, work table surfaces may
be constructed of other durable, water resistant, nonmetal materials if they
are free of cracks and are capable of being readily and thoroughly cleaned and
sanitized. Such requirements include, but are not limited to: being capable of
disassembly for thorough cleaning; rust resistant and free from painted
surfaces in any area of the equipment that comes into contact with the poultry
product; supported by rust resistant metal legs; and movable for cleaning. All
pans, trays, and utensils used for processing must also be constructed of rust
resistant materials that are capable of being readily and thoroughly cleaned
and sanitized.
2.8. Wash
Basins:
2.8.1. The poultry processing facility
must be equipped with a wash basin of adequate size for cleaning equipment and
utensils. The wash basin must be constructed of a rust resistant metal capable
of being readily and thoroughly cleaned and sanitized, and equipped with hot
and cold running, potable water delivered through a combination mixing
faucet.
2.9. Hand Washing
Facility:
2.9.1. Each room where poultry
processing is done must be equipped with a hand washing facility. The hand
washing facility must be equipped with: a sink that is not hand operated; hot
and cold running, potable water delivered through a combination mixing faucet;
liquid or powdered soap delivered in a wall or sink mounted dispenser; an
adequate supply of disposable, single use sanitary towels in a wall mounted
dispenser; and a receptacle for used sanitary towels.
2.10. The room, and all equipment and
utensils used, must be thoroughly cleaned and sanitized after any slaughtering,
dressing, or chilling.
