8 CCR 1202-16 Part 2 - Facility Requirements for Poultry Processing Licensees

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.

Notes

8 CCR 1202-16 Part 2

42 CR 05, March 10, 2019, effective 3/30/2019