6. Facility Guidelines for Poultry Reinspection Stations

Note: There are no guidelines for Traditional Inspection System facilities except for lighting.

TABLE 8.—FACILITY GUIDELINES FOR POULTRY REINSPECTION STATIONS

FacilityPrechill and postchill re- inspection stations
SIS		Reinspection stations
NELS		Reinspection stations
NTI
There should be a minimum of 6 feet (1.8 m) of space along the conveyor line for the establishment presenterX
There should be a minimum of 3 feet (.9 m) of space along each conveyor line and for SIS after each chillerXX
A table for reinspecting sample birds should be provided which is at least 2 feet (.6 m) wide, 2 feet
(.6 m) deep, and 3 feet (.9 m) high; readily cleanable; and drainable		X
A table for reinspecting sample birds should be provided which is at least 3 feet (.9 m) wide and 2
feet (.6 m) deep; readily cleanable; and drainable		XX
A space which is level and protected from all traffic and overhead obstructions should be providedXXX
The vertical distance from the bottom of the shackles to floor needs to be a minimum of 48 inches
(120 cm) should be provided		XXX
A minimum of 200-foot candles of shadow-free lighting with a minimum CRI of 85 at the table sur-
face, which can be met by deluxe cool white fluorescent lighting, must be provided		XXX
A separate clipboard holder for holding the recording sheets should be providedXXX
Handwash sinks within easy access of all persons working at the station should be providedXXX
Hang-back racks should be provided which are within easy reach of all persons working at the station, and designed to hold 10 carcassesXXX

 

7. Evisceration and Rep rocessin g A reas

 

The evisceration area should be arranged to facilitate efficient sanitary operations and inspection. Consider the following guidelines when designing these areas:

  • Production lines should have drippans installed beneath them, when these lines are located above areas such as walkways, truckways, work stations, and equipment, to prevent water, poultry products, or any other material from falling on the production areas below.
  • An area should be provided for a reprocessing station for the reconditioning of retained products including removal of contamination.

8. Inedible Offal

In poultry establishments, the facilities for handling inedible offal should be designed to accommodate the size of the poultry being handled and to prevent the contamination of edible products. Consider the following guidelines when designing these areas:

  • The facilities, whether troughs or otherwise, should be large enough to allow clean and orderly removal of inedible offal during processing, with out a pile up and without crosscontamination of edible products.
  • The water rail for semi-dry poultry offal systems for young chickens should range from 34 to 36 inches (86 to 90 cm) in height above the standing surface and be positioned 7 to 10 inches (18 to 26 cm) horizontally from the vertical line of the shackle.
  • The water rail for semi-dry poultry offal systems for turkeys should range from 34 to 36 inches (86 to 90 cm) in height above the standing surface and be positioned 13 to 15 inches (33 to 38 cm) horizontally from the vertical line of the shackle.
  • The floor gutter should be distinct, with vertical sides in side the post supporting the water rail (a minimum of 6 inches or 15 cm is suggested to prevent workers feet from being in the gutter). Gutters should also be wide enough to catch all material dropping from the carcass.
  • Splash protectors should be installed at all points along the evisceration line where splashing of employees might occur.
  • Pipes for conveying offal should be constructed to permit daily cleaning and positioned so that sanitation will not be a problem, i.e., no pipes lying on the floor or bottom of a gutter.
  • Side walls of hoppers should be pitched to assure that material deposited in the hopper will slide to the point where the offal is being mechanically conveyed.
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