Considering the requirements set out in Part II B(1) and (2) for an abattoir to be graded as a high throughput poultry abattoir –
| a) | it must have a maximum throughput which the provincial executive officer may determine on grounds of the hourly throughput potential relating to available equipment and facilities as well as chiller capacity; |
| b) | the premises must be fenced to control access of people and animals and provided with separate gates for clean and dirty functions; |
| c) | the abattoir and premises must be designed to separate dirty and clean areas and functions; |
| d) | roofed facilities for off-loading and holding live birds must be provided; |
| e) | a facility where poultry transport trucks must be sanitised after offloading must be provided; |
| f) | rooms with clean functions and those with dirty functions may only be interconnected by means of hatches and/or chutes; |
| g) | the stunning and bleeding area must be physically separated from any other work areas; |
| h) | separate rooms, where applicable, inter-connected by means of hatches only, must be provided where - |
| i) | poultry is scalded, defeathered, heads and feet are removed and meat inspection is done; |
| ii) | feathers are collected, placed in containers and kept till removal; |
| iii) | dry de-feathering and down recovery is performed if so required; |
| iv) | wax is recovered and stored if so required; |
| v) | carcasses are eviscerated, red offal is cleaned and meat inspection is done; |
| vi) | rough offal is handled, washed, packed, chilled and loaded; |
| vii) | carcasses are detained for further inspection and recovery, where no separate and approved areas exist in (v) to carry out such functions; |
| viii) | condemned carcasses and material are kept before removal from the abattoir, provided that if the condemned material is removed on a continuous basis during production or a separate dedicated chiller is available for condemned material, such a room is not required; |
| ix) | separate hand wash, boot wash and apron wash facilities directly connected to the condemnation area, must be provided for persons who handle condemned products referred to in subparagraph (viii); |
| x) | carcasses are portioned, cut and meat, including red offal, is wrapped; |
| xi) | in-contact wrapping material, for daily use, is stored; |
| xii) | wrapped meat is packed; |
| xiii) | packing material (cartons), for daily use, is stored; |
| xiv) | cleaning equipment for the daily operation of the abattoir is stored; and |
| xv) | meat and red offal are sorted and dispatched and the air temperature in this area must not be more than 12°C when meat is handled and dispatched and the dispatching doors must be such that the doors of the vehicles will only be opened after docking; |
| i) | separate chillers must be provided, for the daily throughput, for - |
| i) | chilled or frozen carcasses and poultry meat products as well as red offal; and |
| ii) | chilled or frozen rough offal if required; |
| j) | a personnel entrance to the clean areas of the abattoir must be provided and must be designed as an ante-chamber for cleaning purposes and must be provided with hand washbasins, soap dispensers, hand drying facilities, a boot wash, apron wash, hooks for aprons and a refuse container and at the discretion of the provincial executive officer, personnel entrances to other areas of the abattoir need not be provided with an ante-chamber but must be provided with conveniently placed boot wash and hand wash facilities at the entrance to such areas; |
| k) | change room, shower, toilet as well as hand wash facilities must be provided on the premises for persons working at the abattoir and separate facilities must be provided for clean and dirty areas; |
| l) | dining facilities must be provided separately, for clean and dirty areas, with tables and chairs or benches and must be situated so that personnel do not sit or lie on the ground or soil their protective clothing during rest periods; |
| m) | office accommodation and ablution facilities must be available for meat inspection personnel; |
| n) | a store room must be provided for items needed in the daily slaughter process; |
| o) | office facilities must be separate from bleeding and dressing areas; |
| p) | suitably equipped rooms and facilities must be provided for sterilisation of movable equipment; |
| q) | a room or rooms for bulk storage of cleaning equipment and chemicals must be provided; |
| r) | separate bulk storage facilities must be provided for wrapping material and packing material, if both materials are kept; |
| s) | a storage room for cleaned crates must be provided adjacent to a crate receiving and cleaning facility and directly interconnected to the rooms and areas where needed; |
| t) | a facility where meat transport trucks must be sanitized must be provided; and |
| u) | access to a laboratory must be possible. |
