Code: vet1018
SECOND EDITION, 2017
First Published 1989
First Reprint 1995
Second Reprint 1998
First Review 2017
All Rights Reserved © Department of Veterinary Services.
This book contains material protected under International and Federal Copyrights Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without express written permission from the author/ publisher.
Published by:
Diagnostic and Quality Assurance Division Department of Veterinary Services
Ministry of Agriculture and Agro-Based Industry Level 2, Podium Block 1A, Lot 4G1,
Wisma Tani, Precinct 4,
Federal Government Administrative Centre, 62630 Putrajaya, Malaysia.
ISBN : 978-967-0176-26-0

SCOPE
Part 1 of this Code applies to the construction and equipment of all poultry processing premises from primary processing to further processing for the production of poultry meat for human consumption. It contains the minimum construction requirements for premises used for the production of wholesome poultry meat.
Part 2 of this Code applies to the hygienic production of poultry products for human consumption.
Part 3 of this Code speci es methods of inspection and sampling to be employed to check the effectiveness of cleaning and disinfection methods used in poultry processing plants. This guide deals with:

• Visual inspection;
• Sampling from product contact surfaces (product line, poultry processing equipment, containers, etc.);
• Sampling of packaging material (meat creates, plastic bags, etc.);
• Air sampling;
• Sampling of water and aqueous solutions other than those added to the product; and
• Sampling of products.
  Part 4 of this Code covers the responsibilities of the Veterinary Competent Authority of Malaysia in the poultry meat inspection service; their duties in ante- mortem and post-mortem inspection, and on-site inspection. CONTENTS SCOPE vii
  DEFINITIONS viii
  PART 1: MINIMUM STANDARDS OF CONSTRUCTION OF POULTRY PROCESSING PREMISES

1. Site Selection and Approval 2
2. Facilities 4
3. Basic Construction 9
4. Truck Wash Area 17
5. Poultry Processing Buildings 17
6. Chillers 22
7. Freezer Facilities and Cold Stores 24
8. Loading Docks 26
9. Employee Amenities 27
10. Equipment 30
11. Further Process Products Production Area 35
    iii
    Contents
    PART 2: PROCESSING PROCEDURES DESIGNED TO ENSURE AN ACCEPTABLE STANDARD OF HYGIENE IN POULTRY PROCESSING
12. Poultry Reception Area 40
13. Bleeding Area 41
14. Scalding 41
15. Defeathering, Head and Feet Removal 42
16. Evisceration 43
17. Washing 45
18. Giblets 46
19. Spin Wash 47
20. Chilling 47
21. Drip Lines and Draining 48
22. Packing Area, Packaging and Packing Materials 49
23. Boning Out and Cutting Up 50
24. Thawing 51
25. Personnel 52
26. Ef uent 53
27. Disposal of Inedible Offals 53
28. General 54
29. Cleaning 55
30. Storage and Transport of the End Product 56
    iv

PART 3: INSPECTION AND SAMPLING PROCEDURES FOR DETERMINING THE HYGIENIC CONDITION
OF POULTRY PROCESSING PREMISES

1. Scope and Field of Application 59
2. General Instructions 59
3. Inspection and Sampling Procedures 60
   PART 4: THE ROLE OF THE GOVERNMENT IN THE POULTRY MEAT INSPECTION SERVICE
4. Ante-Mortem Inspection 68
5. Post-Mortem Inspection 68
6. Processing Inspection 73
7. Duties during Inspection 74
   ANNEXES
   Annex 1 Annex 2 Annex 3 Annex 4
   Microbiological Criteria 75 Moisture Control 78 Outline of Whole Frozen Chicken Process Flow Chart 79 Outline of Whole Frozen Duck Process Flow Chart 81
   REFERENCES 84 ACKNOWLEDGEMENT 85

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