SZNS 025:2014 
 
ICS 43.060.4 0          Edition 2              
 
 
 
 
 
 
ESWATINI NATIONAL STANDARD  
 
 
 
Poultry abattoirs - Hygiene requirements  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Published by: Eswatini Standards Authority  
Marble Construction Building, Plot 247  11th Street King M swati III Avenue West  
P. O. Box 1399, Matsapha, Kingdom of Eswatini  
Telephone: +268 2518 4633, Facsimile: +268 2518 4526  
Website: www.swasa.co.sz  
E-mail: info@swasa.co.sz   
©Eswati ni Standards Authority 2019  
SZNS 02 5:2014 
Edition 2  
ii          ©SWASA 201 9 – All rights reserved   
COPYRIGHT NOTICE  
 
This Eswatini Standards Authority (SWASA) document is a n Eswatini National Standard and is 
copyright -protected by SWASA. Neither this SWASA d ocument  nor any extract from it may be 
reproduced, stored in a retri eval system or transmitted in any form or by any means, electronic, 
photocopying, recording or otherwise, without prior written permission being secured.  
 
Requests for permission to reproduce should be addressed to SWASA  
 
The Information Officer  
Eswatini Standards Authority  
P.O. Box 1399, Matsapha  
Tel. + 268 2518 4633  
Fax: + 268 2518 4526  
E-mail: info@swasa.co.sz   
Website: www.swasa.co.sz  
 
Reproduction may be subject to royalty paym ents or a licensing agreement.  
Violators may be prosecuted.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 02 5:2014 
Edition 2  
 
© SWASA 2019 – All rights reserved      iii 
 Table of changes  
 
Clause Changed  Date  Change  
 
   
 
NATIONAL FOREWORD  
 
This Eswatini National Standard was prepared by Technical committee SWASA/TC 5 Food Safety 
Managemen t in accordance with procedures of the Eswatini Standards Authority, in compliance with 
Annex 3 of the WTO/TBT Agreement. This national standard is based on the Codex recommended 
code of hygienic practice for poultry processing .  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 02 5:2014 
Edition 2  
iv          ©SWASA 201 9 – All rights reserved  Table of contents                    Page  
 
1 Scope  ................................ ................................ ................................ ................................ ..........................  1 
2 Normative references  ................................ ................................ ................................ ................................ . 1 
3 Terms and definitions  ................................ ................................ ................................ ................................  1 
4 Requirements for the abattoir  ................................ ................................ ................................ .....................  1 
4.1 General  ................................ ................................ ................................ ................................ ...............  1 
4.2 Premises  ................................ ................................ ................................ ................................ ..............  1 
4.3 Internal structures and fittings  ................................ ................................ ................................ ............  1 
4.4 Equipment  ................................ ................................ ................................ ................................ ...........  3 
4.5 Sterilisers  ................................ ................................ ................................ ................................ ............  3 
4.6 Toilet and change room facilities  ................................ ................................ ................................ ....... 3 
4.7 Hand -washing facilities  ................................ ................................ ................................ ......................  4 
4.8 Water suppl y ................................ ................................ ................................ ................................ ....... 4 
4.9 Holding and offloading facilities  ................................ ................................ ................................ ........  4 
4.10 Scalding and defeathering facilities  ................................ ................................ ................................ .. 4 
4.11 Inspection ................................ ................................ ................................ ................................ ..........  5 
4.12 Eviscerat ion ................................ ................................ ................................ ................................ ...... 5 
4.13 Final wash  ................................ ................................ ................................ ................................ .........  5 
4.14 Chilling, freezing and cold storage facilities  ................................ ................................ ....................  5 
5 Offal handling  ................................ ................................ ................................ ................................ ............  7 
5.1 Red offal  ................................ ................................ ................................ ................................ .............  7 
5.2 Rough offal  ................................ ................................ ................................ ................................ .........  7 
6 Requirements for transportation of meat  ................................ ................................ ................................ ... 7 
7 Requirements for personnel health and hygiene  ................................ ................................ ........................  8 
8 Sanitation pr ovisions  ................................ ................................ ................................ ................................ .. 8 
8.1 Water and equipment  ................................ ................................ ................................ ..........................  8 
8.2 Sanitation  procedure  ................................ ................................ ................................ ...........................  8 
9 Hygienic disposal of waste  ................................ ................................ ................................ ........................  9 
10 End-product specificat ions and testing  ................................ ................................ ................................ .... 9 
11 Packaging  ................................ ................................ ................................ ................................ .................  9 
12 Labelling  ................................ ................................ ................................ ................................ ..................  9 
Annex A  (informative) Requirements for grading poultry abattoirs  ................................ ..........................  11  
Bibliography  ................................ ................................ ................................ ................................ ..............  15 
 
 
 SZNS 02 5:2014 
Edition 2  
 
 ©SWASA 201 9 – All rights reserved     1 
 Poultry abattoir s- Hygiene requirements  
1 Scope  
This standard specifies requirements for hygiene  in poultry abattoirs.  The standard does not cover 
quality requirements for poultry carcasses, poultry p arts and the poultry products.  
2 Normative references   
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the refere nced 
document (including any amendments) applies.  Information on currently valid national and 
international standards can be obtained from the Eswatini Standards Authority (SWASA)  
SZNS SANS 241 , Drinking water . 
SZNS CODEX STAN 1, Labelling of pre -packaged foods.  
WHO  water quality guidelines  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.   
3.1 Carcass  
Meat derived from a bird after the feathers, internal organs, head and feet have been removed  
3.2 D ressing  
Progressive separation of a bird into a carcass, other edible parts and inedible material  
3.3 E visceration  
Removal of the contents of the thoracic and abdominal cavities  
3.4 I nedible material  
Parts of a bird unsuitable for human consumption  
3.5 R ed offal  
Gizzards, hearts, livers, spleens and neck  
3.6 R ough offal  
Intestines, heads and feet  
4 Requirements for the plant  
4.1 General  
4.1.1 All relevant statutory requirements shall be complied with.  
4.1.2  Proximity of the plant to other industrial proces ses shall be avoided as contamination may occur 
from odours, fumes, smoke, steam or particulate fro m other manufacturing processes  and residential 
places .  
4.1.3  The building shall have enough space to avoid congestion of product which compromises 
hygiene.  
4.1.4  Roadways in the immediate vicinity of the plant sh all preferably have paved surfaces. Areas 
other than roadways shall have suitable surfaces to prevent formation of dust.  
4.2 Premises   
4.2.1 The site boundaries shall be clearly identified and acces s to the site shall be controlled.  SZNS 02 5:2014 
Edition 2  
 
2          ©SWASA 201 9 – All rights reserved  4.2.2  All areas on the prem ises shall be rendered dust and mud free .  
4.2.3 Provision shall be made for water drainage. The  abattoir shall be equipped with an enclosed 
drainage system for the disposal of effluent and sewe rage.  
4.2.4  A wash bay for the disinfection of live birds and meat vehicles coming into the premises shall be 
provided.  
4.2.5 Vehicle loading and off -loading areas for dispatching and receiving of meat shall be curbed, 
paved, drained and roofed.  
4.2.6 Premises and buildings shall be designed to ensure that:  
a) clean and dirty areas , and functions are separated;  
b) no cross flow between clean and dirty areas , and functions occurs;  
c) inedible or condemned material can easily be removed on a continuous basis from areas where 
edible material is handled  and 
d) detained meat can be examined without contaminating passed meat.   
4.3 Internal  structures and fittings   
The following shall apply to rooms where meat and poultry products are handled , dining facilities, 
change rooms and toilets:  
4.3.1 All rooms shall be of such sizes as not to compromise hygiene.  
4.3.2 Floors and stairways shall be smooth and impervious, resistant to wear and corrosion and not 
slippery. They shall be free of cracks and open joints.  
4.3.3 Floor drainage design and construction shall:  
a) ensure that floors are sloped at a gradient of not less than 1:60 towards drainage points and 
channels;  
b) ensure that channels drain from clean to dirty areas;   
c) be such that drainage channels are smooth, impervious , washable and provided with grates or 
covers;  
d) provide all drain inlets with solid traps as well as mechanisms to prevent access of vermin and 
obnoxious odours into the abattoir.  
4.3.4 Interior wall surfaces, partitions, and pillars shall be;  
a) smooth, impe rvious, washable and light coloured.  
b) rounded at floor to wall as well as wall to wall, junctions with minimum radius of 50 mm.  
c) rounded on top in case of walls and partitions which are not ceiling height.  
4.3.5 Interior roof structures or ceilings shall be smooth, impervious, vermin proof, light coloured and 
washable.  
4.3.6 Doors and doorframes shall be smooth, impervious, vermin proof, light coloured and corrosion 
resistant.  
4.3.7 Person nel entrances shall have self -closing doors and be provided with hand w ash-basins, boot 
wash and apron wash facilities and apron hooks.  
4.3.8 Hatches shall have an inclined bottom edge sloping to wards the dirtier side and self -closing 
flaps shall be provided when applicable.  
4.3.9 Chutes shall:  
a) be smooth, light coloured and c orrosion resistant;  SZNS 02 5:2014 
Edition 2  
 
 ©SWASA 201 9 – All rights reserved     3 
 b) open, at least 300 mm above the floor;  
c) be sanitis able along its entire length;  and 
d) be separate for meat, inedible material and condemned material respectively.  
4.3.10 Windows shall:  
a) have light coloured, corrosion resistant frames and sh all be glazed;  
b) be fitted with fly screens when used for ventilation;  
c) have window sills that slope at 45˚;  and 
d) not be opened if it interconnects clean and dirty areas.  
4.3.11 Working areas shall be well ventilated and have artificial or natural lighting at an intensity of at 
least 540 lux where meat is inspected and 220 lux in work areas. All light fittings shall be equipped 
with covers or splinter protectors.  
4.3.12 Wall mounted equipment, structures and fittings shall have a clearance of at least 50 mm fro m 
the wall.  
4.4 Equipment  
4.4.1 All equipment used in product handling shall be made of corrosion resistant material that will 
not transmit toxic substances, odour or taste of the product, or cause colour changes to the product.  
4.4.2 Equipment shall have  surfaces which are smooth, impervious and free of holes, cracks and sharp 
corners. Equipment shall be easily accessible, clean and disinfect. Equipment shall not contaminate 
meat with lubricants.  
4.4.3 If sides and bottoms of containers used to hold meat are constructed with openings, they shall be 
designed that meat cannot protrude through the openings or make contact with the floor.  
4.5 Sterilis ers 
4.5.1 Sterilizers shall be readily accessible and shall be placed on dressing platforms and within three 
meters of workstations, adjacent to hand wash -basins in rooms and areas where:  
a) birds are bled, de -feathered and dressed;  
b) carcasses, meat and offal are detained;   
c) condemned material is handled; or  
d) meat is otherwise handled;  
4.5.2 Sterilisers shall be corrosio n resistant and capable of sterilising hand utensils and equipment, 
such as cutters and saws, at a minimum water temperature of 82°C during slaughter  or an approved 
sterilisation chemical may be used . 
4.5.3 Sterilisers shall have an inlet, overflow and out let and shall drain through a down pipe directly 
into a closed drainage system or into an open channel, but such drainage water shall not flow over the 
floor across areas where personnel traffic occurs.  
4.6 Toilet and change room facilities  
4.6.1 Toilets a nd urinals shall be situated in a separate room and shall  not be an integral part of a 
change room.  
4.6.2 All toilets shall be provided with toilet paper holders and toilet paper, hand -wash basins, soap 
dispensers with germicidal liquid soap and hand dryin g facilities.  
4.6.3 Change rooms and toilets should not have direct access into an area or room where meat is 
handled.  SZNS 02 5:2014 
Edition 2  
 
4          ©SWASA 201 9 – All rights reserved  4.6.4 Workers shall be provided with lockers in which to store private clothes separately from 
protective clothing, ensuring that private  clothes and clean protective work clothes do not make 
contact.  
4.7 Hand -wash ing facilities  
4.7.1 Hand wash -basins shall be readily accessible and be placed on dressing platforms and within  
three  metres  of workstations in rooms and areas where:  
a) birds are s laughtered;  
b) carcasses, meat and offal are detained;  
c) condemned material is handled; or  
d) meat is otherwise handled;  
4.7.2 Hand wash -basins shall be corrosion resistant and easy to clean.  
4.7.3 Hand wash -basins shall be fitted with a dispenser for liquid germ icidal soap as well as hygienic 
hand drying facilities, such as disposable paper towels, unless the drying of hands is not necessary in 
the area where the basin is situated. Refuse bins of hygienic construction shall be provided.  
4.7.4 Taps shall be provid ed that operate by other means other than the hands and that are preferably 
supplied with warm water at not less than 40 oC. 
4.7.5 Hand wash -basin s shall be provided with an inlet, overflow and outlet and shall drain through a 
down pipe directly into a clo sed drainage system or into an open channel, but such drainage water 
shall not flow over the floor across areas where personnel traffic occurs.  
4.8 Water supply  
4.8.1 An ample supply of potable water that complies with the requirements of at least Class II  
according to SZNS SANS 241  shall be available at the point of use.  
4.8.2 Water points shall be provided with:  
a) cold water;  
b) water at 40˚C  (unless a sanitising chemical is used)  and equipped with hose pipes for sanitising 
all areas of the abattoir;  
c) hose ree ls to store hoses away from the floor unless vertical (drop) hoses are provided.  
4.9 Holding and offloading  facilities  
Offloading facilities for live birds shall include a roofed and well-ventilated  area for trucks waiting to 
offload and separate facilitie s for crates with birds which have been offloaded and are awaiting 
slaughter.  
4.10 Scalding and de -feathering  facilities  
4.10.1 Facilities shall be provided for scalding of carcasses by immersion of the entire carcass in hot 
water prior to de -feathering. I n case of manual lines, facilities with a capacity of at least 20 litres of 
hot water shall be provided and in case of mechanical lines, a system which moves the carcasses 
through a scalding tank with hot water shall be provided.   
4.10.2 The design of the scalding tank should provide for continuous addition of h ot water at a flow of 
at least one  litre per bird.  
4.10.3 Mechanical de -feathering machines shall be provided for removing feathers. If feathers are 
removed dry, a separate room shall be provided wh ich: 
a) is adequately ventilated and closed off to avoid feather dust from entering the evisceration area; 
and 
b) is equipped with facilities to receive and handle feathers.  SZNS 02 5:2014 
Edition 2  
 
 ©SWASA 201 9 – All rights reserved     5 
 4.10.4 A carcass washer, using water which may contain a bactericidal substance, which c omplies 
with the requirements approved the relevant authority, at levels not harmful or injurious to health, 
shall be available to wash carcasses before evisceration.  
4.11 Inspection   
4.11.1 Ante -mortem inspection of poultry shall be made on the day of sla ughter at the plant site by 
qualified  personnel  according to relevant national legislation . 
4.11.2 All poultry shall be subjected to post -mortem inspection on a bird basis  within 30 minutes after 
slaughter, by qualified personnel .  
4.11.3 At the time of in spection any poultry carcass or poultry parts which are found to be unfit for 
human consumption shall be condemned, maintained under positive control and disposed of by a 
method approved by the relevant authority.  
4.12 Evisceration  
4.12.1 An evisceration line with shackles shall be provided to enable evisceration in a hanging  
position.  
4.12.2 Evisceration trays or a trough or conveyor belt shall be provided beneath the carcass line to  
receive intestines and be equipped to facilitate continuous rinsing.  
4.12.3 Mechanical evisceration equipment shall : 
a) be capable of eviscerating carcasses without rupturing the intestines;  
b) be continuously self -cleaning; and  
c) be capable of adjusting to different carcass sizes.  
4.12.4 Hand evisceration facilities shall comprise of : 
a) eviscerating spoons capable of removing intestines without rupturing intestines;  
b) hand wash facilities within reach of operators; and  
c) line space for the number of operators required.  
4.13 Final wash  
Equipment for the inside and outside wash of the carcass es, after evisceration, which shall be with 
water which may contain a bactericidal substance, which is approved by the relevant authority, at 
levels not harmful or injurious to health, shall be provided.  
4.14 Chilling, freezing and cold storage facilities  
4.14.1 Design and conditions  
4.14.1.1 All chilling, freezing and cold storage facilities for meat shall comply with the internal 
structural requirements for all abattoirs contained in clause 4.3 
4.14.1.2 Chillers and freezers shall be equipped with dial th ermometers or continuous thermo -
recorders, to give an accurate indication of the air temperature within the room.  
4.14.1.3 Pre-chilling or in -process chilling facilities shall be capable of chilling carcasses to below 10 
oC. Separate chilling facilities sh all be provided to pre -chill recovered portions to below 10 oC. 
4.14.1.4 Chillers and freezers shall be provided for final chilling, freezing and storage of packed 
chilled poultry at 4 oC and frozen poultry at minus 12 oC. Meat, carcasses and portions bein g frozen 
shall not be removed from the freezer before a core temperature of minus 12 oC has been reached.  
4.14.1.5 A chiller used for final chilling of poultry meat shall be capable of providing uninterrupted 
cooling to reduce the core temperature of the m eat to 4 oC within 12 hours.  SZNS 02 5:2014 
Edition 2  
 
6          ©SWASA 201 9 – All rights reserved  4.14.1.6 The defrost mechanisms for freezers and chillers shall prevent the build -up of ice on the 
chilling coil surfaces to levels detrimental for temperature maintenance.  
4.14.1.7 Where a chiller or freezer contains meat duri ng a defrosting cycle, defrosting of each chilling 
coil shall be completed within 30 minutes.  
4.14.1.8 Drainage connections shall be provided from drip trays of air cooling birds  and shall lead to 
ground level outside of the room or directly into the drain age system.   
4.14.1.9 A chiller or freezer shall have a visible permanent notice fixed to the outside stating:  
a) the cubic capacity of the room;   
b) the type of product which may be chilled, frozen or stored in it;  
c) the maximum permissible product load in kilogr ams for that room;  
d) the final temperature required for the meat and the minimum period of time, which is necessary 
for this temperature to be achieved; and  
e) in the case of a storage chiller or freezer, the maximum permissible mean temperature value at 
which meat may be introduced.  
4.14.1.10  Thermo -control records shall be kept.  
4.14.1.11  Thermometers shall be calibrated as per the manufacturer’s instructions  and verified 
periodically for effectiveness.  
4.14.2 Storage  
4.14.2.1 Carcasses shall not be loaded int o a chiller containing chilled meat except in cases of in -line 
chilling.  
4.14.2.2 Meat shall not be stacked directly on the floor.  
4.14.2.3 No carcass or meat which is unfit for human consumption or may have a detrimental effect 
on other meat shall be stor ed in a chiller or freezer containing edible products;  
4.14.2.4 Exposed meat shall not be stored in a freezer or chiller containing cartoned products.  
4.14.2.5 Rough offal shall not be stored in a holding freezer which contains carcasses, meat or red 
offal , unless all these products, including the rough offal, are wrapped and packaged.  
4.14.3 Ice  
4.14.3.1 Ice, incorporated in any system or equipment which is utilized for the chilling of meat, shall 
be made from potable water.  
4.14.3.2 Equipment or systems i ncorporating ice as coolant for meat shall be designed and operated in 
such a manner that water melting off the ice will not adversely affect the product or adjacent areas.  
Note The use of ice as a coolant in an abattoir is subject to prior approval of the  system by the relevant 
authority.  
4.14.4 Sanitation and vermin control  
4.14.4.1 Equipment used in chillers, freezers or cold storage facilities, which may come into direct 
contact with the meat, shall be kept in a clean and hygienic condition, and provisi on shall be made for 
cleaning and sterilizing such utensils directly after use.  
4.14.4.2 Ice formation in freezers shall be prevented and freezers shall be defrosted and sanitized as 
frequently as may be required by the relevant authority.  
4.14.4.3 Chiller s and freezers shall be free from vermin, mould and bacterial growth.  
4.14.4.4 Chillers, freezers and cold storage facilities shall be free from odours, which may be 
absorbed by meat.  SZNS 02 5:2014 
Edition 2  
 
 ©SWASA 201 9 – All rights reserved     7 
 4.14.4.5 Chillers in regular use shall be sanitized within 2 hours after  dispatching of all meat.  
5 Offal handling  
5.1 Red offal   
5.1.1  Red offal shall be washed, packed and chilled to reach a temperature of 4°C or less within 12 
hours of evisceration. Red offal may not be chilled at the abattoir if dispatched on a continuous basis 
to the chilling facilities, the proximity of which shall not compromise hygiene standards.  
5.1.2  When small spin chillers are used for the washing of red offal, the level shall be maintained by 
adding water which may contain a bactericidal substance,  at levels not harmful or injurious to health, 
at a temperature not more than 4 °C at a rate of 1 litre per kilogram.  
5.1.3  Bile contamination shall be avoided when removing gall bladders from livers.  
5.1.4  Red offal shall not be stored with or come into c ontact with rough offal.  
5.1.5  Where red offal is packed in cartons, containers or plastic bags for dispatch, chilling or freezing:  
a) it shall be done in a separate area or room and equipment shall be provided for this function;  
b) storage facilities for clean empty bags or containers, for a day’s use, shall be provided;  
c) bulk storage facilities shall be provided for packing material.  
5.1.6  If red offal is to be included in a chilled carcass, it shall be wrapped and chilled to not  more than 
minus 2 oC before ins erting into the carcass.  
5.1.7  Gizzards shall be opened, emptied, the mucosal lining removed and washed under running  water 
without contaminating the surrounding area and products.  
5.1.8  Cartoned offal may not be stored in the same chiller as exposed carca sses or uncartoned offal.  
5.2 Rough offal  
5.2.1  After evisceration and meat inspection, the intestines shall be removed from the evisceration 
area within 30 minutes.  
5.2.2  Intestines intended for human consumption shall be washed, packed and chilled to min us 2 oC 
within 12 hours of evisceration. They may not be chilled at the abattoir if dispatched on a continuous 
basis to the chilling facilities, the proximity of which shall not compromise hygiene standards.  
5.2.3  Heads and feet shall be scrapped and washe d. 
5.2.4  Wrapped, packed and chilled rough offal shall be stored at minus 12 oC if not dispatched within 
72 hours.  
5.2.5  Rough offal shall be dispatched in leak proof containers.   
5.2.6 Rough offal shall not be stored or come into contact with red offal.   
6 Requirements for transportation of meat  
6.1 A vehicle used for the transport of meat shall comply with the requirements set in the relevant 
national legislation.  
6.2 Rough offal shall not be loaded in the same loading space as carcasses, portions or red offal, 
unless such rough offal is kept in clean, waterproof containers with tight fitting lids complying with 
Clause 11. 
6.3 No cartoned products shall be loaded in the same loading space as exposed meat.  
6.4 Unwrapped meat shall not be loaded directly ont o the floor.  
7 Requirements for personnel health and hygiene  SZNS 02 5:2014 
Edition 2  
 
8          ©SWASA 201 9 – All rights reserved  7.1 Before being engaged, workers shall have been medically examined and found to be healthy and 
fit to handle food . 
7.2 All workers shall undergo medical examinations at least once every six mon ths and a medical 
record shall be kept for each employee.  
7.3 A worker who is found to be a carrier of a communicable disease, or who is suffering from 
diarrhoea or any condition or injury that causes discharge of serum or pus from any part of the body 
shall not be allowed to handle the meat. Such a worker shall not be allowed to enter the product 
handling area until he or she has been medically examined and declared fit to resume his or her duties.  
7.4 Adequate first -aid facilities shall be made available . 
7.5 Workers that handle the product shall be trained in personal hygiene and in hygienic handling of 
the product  and training records kept .  
7.6 Protective clothing shall be light coloured, clean and in good repair. Protective clothing  it shall 
cover all  personal  clothing.   
8 Sanit ation provisions  
Sanitising  and sterilising of hand and other equipment shall be done on a continuous basis during 
product handling.  
8.1 Water and equipment  
For sanitation purposes, the following shall be provided:  
a) potable or d rinking water;  
b) hot water at not lower than 82°C in sterilizers for disinfecting hand equipment;  
c) water at not lower than 40°C at hand wash basins for washing of hands; and  
d) water at not lower than 40°C for general cleaning purposes.  
Note  The above temperatur es are not necessary if chemical sanitisers are used.  
8.2 Sanitation procedure  
8.2.1  A detailed post slaughter sanitation plan shall be in place containing:  
a) a list of all areas and rooms to be cleaned;  
b) the frequency of cleaning;   
c) step by step cleaning proc edures for each area, room or equipment including ablution facilities, 
meat transport vehicles and off -loading areas;  
d) technical sheets of the chemicals used shall be available with reference to recognised  approval for 
use in meat plants, active ingredients , dilution rates and applications;  
e) results, including microbiological monitoring, to be obtained as the objective of the sanitation 
programme; and  
f) a training programme for all cleaners.  
8.2.2 Programmes shall be in place for continuous cleaning during wor k periods, breaks and shift 
changes.  
8.2.3 Sanitation shall not commence in any area before all edible meat and products have been 
removed, to prevent contamination.  
8.2.4 An effective pre -production monitoring programme shall be in place to ensure cleanli ness of all 
facilities before production commences.  SZNS 02 5:2014 
Edition 2  
 
 ©SWASA 201 9 – All rights reserved     9 
 9 Hygienic disposal of waste  
9.1 There shall be a Hygiene Management Programme (HMP) for waste disposal which shall include 
the following:  
a) a written control programme for the removal of each different cat egory of waste material 
including general refuse removal;  
b) a description of actions to prevent condemned material from entering the food chain. This 
includes handling and disposal of “dead on arrival” birds.  
9.2 Used water that contains waste shall not be a llowed to accumulate in equipment or on floors. Care 
shall be taken that the drainage channels are not blocked by solids at any time.  
10 End-product specifications and testing  
10.1 To the extent possible in good manufacturing practice, the product sh all be free from 
objectionable matter.  
10.2 Poultry car casses, poultry parts and other edible materials shall not contain residues of  hydrogen 
peroxide, natural or artificial colouring matter, and substances  used to remove colour, antibiotics, 
preservatives, te nderizers, or flavouring substances.  
10.3 Maximum residue limits (MRL) shall be regularly tested  in all end products for unwanted 
substances according to relevant national legislation . 
11 Packaging  
11.1 Poultry carcasses and parts shall be packed in mate rials approved by the relevant authority.  
11.2 All packaging material shall be clean, free from objectionable odours and shall be of sufficient 
strength and durability to protect the product adequately during normal distribution and storage.  
11.3 Packaging  shall be done under conditions that will preclude contamination of the product.  
12 Labelling  
12.1 Pre-packaged poultry carcasses and poultry parts shall be labelled in accordance with the 
requirements of SZNS CODEX STAN 1.  
12.2 All labels used on meat car casses and meat shall be printed on food grade paper or plastic 
printing material.  
12.3 The label information on individual packages shall include the following:  
a) name and address of the establishment and processing plant;  
b) country of origin;  
c) description of  the species of the product;  
d) market class, e.g. broiler, roaster, capon;  
e) name of part;  
f) ready to cook/dressed;  
g) best before date; For chilled poultry, this should be not more than 7 days from date of slaughter. 
For frozen poultry it should be 6 months from d ate of slaughter, except for turkey  which could 
be offered for sale up to 1 year from date of slaughter;  
h) net weight;  
i) storage instructions;  SZNS 02 5:2014 
Edition 2  
 
10          ©SWASA 201 9 – All rights reserved  j) brand name;  
k) production date.  
l) Traceability code.  
m) Food establishment approval number  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 02 5:2014 
Edition 2  
 
 ©SWASA 201 9 – All rights reserved     11 
 Annex A  
(informative)   
 
Requirements  for grading poultry abattoirs   
 
A.1 R ural poultry abattoirs  
For an abattoir to be grad ed as a rural poultry abattoir the throughput:  
a) may not exceed fifty bird s per  day; 
b) the premises shall  be fenced and provided wi th a gate to control access of people and  animals;  
c) a roofed offloading and holding area for live birds shall be provided;  
d) it shall  consist of at least one room, equipped with a dressing rail, in which half the functions  
regarding the slaughtering and dress ing of poultry can be performed hygienically;  
e) if windows are not glazed fly screens shall  be provided;  
f) doors shall  be provided : 
(i) where birds enter the abattoir;  
(ii) where carcasses and offal are dispatched; and  
(iii) above mentioned may be the same door if the proces s is separated by time;  
g) the abattoir shall  be provided with conveniently placed boot wash and hand wash facilities;  
h) a sterilizer adjacent to a hand wash -basins shall  be provided:  
i) toilet and hand wash facilities shall  be provided;  
j) facilities to store items needed in the daily slaughter process shall  be provided:  
k) the design of the abattoir shall  allow  for future upgrading of the facility; and  
l) chilling facilities to accommodate at least the daily throughput shall  be provided and the  
proximity of these faciliti es shall  be such as not to compromise hygiene standards and be  
acceptable to the  relevant authority responsible for meat hygiene . 
A.2 Low  through  put poultry abattoirs  
For an abattoir to be graded as a low  throughput poultry abattoir : 
a) a maximum throughput of two thousand birds  per day may not be exceeded, provided that  the 
national authority may determine a lower maximum throughput for an abattoir  on grounds of 
the hourly throughput potential relative to available equipment and facilities as  well as 
chillin g capacity;  
b) premises shall  be fenced and provided with a gate to control access of people and animals;  
c) roofed facilities for offloading and holding of live birds shall  be provided;  
d) a facility where poultry transport trucks shall  be sanitized after offloadi ng shall  be provided;  
e) an equipped room shall  be available, but if throughput exceeds 100 birds  per day separate  
rooms inter -connected by means of hatches only shall  be available, where  
i) poultry is stunned, bled, scalded, de -feathered, heads and feet are rem oved, rough  
offal is dispatc hed and meat inspection is done;  
ii) carcasses are eviscerated, washed, meat inspection is done and where separate  
facilities shall  be provided for further inspection and recovery;  SZNS 02 5:2014 
Edition 2  
 
12          ©SWASA 201 9 – All rights reserved  iii) carcasses are portioned, packed and chilled an d meat and red offal are dispatched  
provided that where the daily throughput is less than 300 birds, this function may be  
done in the room ment ioned in and where the throughput exceeds 500 birds the  air 
temperature of this room may not exceed 12OC; 
iv) rough offal is handled, provided that this may be done in a separate area in (ii):  
f) facilities shall  be provided where feathers and inedible products can be kept under hygienic  
conditions prior to removal from the abattoir, unless it is removed on a continuo us basis;  
g) separate chillers and freezers shall  be provi ded for the daily throughput of:  
(i) carcasses, red offal; and  
(ii) washed rough offal;   
h) a personnel entrance to the clean areas of the abattoir shall  be provided and shall  be designed as an 
ante-chamber for cleaning purposes and shall  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 relevant authority , personnel  entrances to o ther areas of the abattoir need not be 
provided with an ante -chamber but shall  be provided with conveniently plac ed boot wash and hand 
wash facil ities at the entrance to  such areas ; 
i) change room, shower, toilet as well as hand wash -facilities shall  be prov ided on the  premises for 
persons working at the abattoir;  
j) dining facilities shall  be provided with tables and chairs and shall  be situated so that  personnel do 
not sit or lie on the ground or soil their protective clothing during rest periods;  
k) a stor age facility or room for items needed In the daily slaughter process shall  be provided;  
l) if an office is required by the owner, a separate room shall  be provided;  
m) rooms or facilities shall  be provided for: 
i) storage of cleaning equipment and material s; 
ii) cleaning and sterilization of fixed and movable equipment; and  
iii) sterilization of product crates and storage thereof; and  
A.3 H igh throughput poultry abattoirs  
For an abattoir to be graded as a high  throughput poultry abattoir : 
a) it shall  have a  maximum throughput which the national authority  may determine on  grounds of the 
hourly throughput potential relating to available equipment and facilities as  well as chiller capacity;  
b) the premises shall  be fenced to control access of people and animal s and provided with  separate 
gates for clean and dirty functions;               
c) the abattoir and premises shall  be designed to separate dirt y and clean areas and functions;  
d) roofed facilities for off -loading and holding live birds shall  be provided;  
e)  facility where poultry transport trucks shall  be sanitised after offloading shall  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 shall be physically separated from any other work areas;   
h) separate rooms, where applicable, inter -connected by means of hatches only, shall  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;  SZNS 02 5:2014 
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 ©SWASA 201 9 – All rights reserved     13 
 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  or frozen  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 h and wash, boot wash and apron wash facilities directly connected to the  condemnation 
area, shall  be provided for persons who handle condemned products  referred to in subparagraph viii);  
x) carcasses are portioned, cut and meat, including red offal, is wrap ped; 
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  shall  not be more 
than 12°C when meat is handled and dispatched and the  dispatching doors shall  be such that the doors 
of the vehicles will only be opened  after docking;  
i) separate chillers shall 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 shall  be provided and shall  be designed as an 
ante-chamber for cleaning purposes and shall  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 relevant autho rity, personnel entrances to other areas of the abattoir need not be 
provided with an ante -chamber but shall  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 ha nd wash facilities shall  be provided on the  premises for 
persons working at the abattoir and separate facilities shall  be provided for  clean an d dirty areas;  
l) dining facilities shall  be provided separately, for clean and dirty areas, with tables and chai rs or 
benches and shall  be situated so that personnel do not sit or lie on the ground or soil their  protectiv e 
clothing during rest periods;  
m) office accommodation and ablution facilities shall  be available for meat inspection  personnel;  
n) a store room shall  be provided for items needed in the daily slaughter process;   
0) office facilities shall  be separate from bl eeding and dressing areas;  
p) suitably equipped rooms and facilities shall  be provided for sterilization of movable  equipment;  
q) a room or ro oms for bulk storage of cleaning equipment and chemicals shall  be provided;  
r) separate bulk storage facilities shall  be provided for wrapping material and packing material,  if both 
materials are kept;  
s) a storage room for cleaned crates shall  be provided  adjacent to a crate receiving and  cleaning 
facility and directly interconnected to the rooms and areas where needed;  SZNS 02 5:2014 
Edition 2  
 
14          ©SWASA 201 9 – All rights reserved  t) a facility where meat transport trucks shall  be sanitized shall  be provided; and  access to a laboratory 
shall  be possible.   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                
 
 
 
 
 
 
 
 
 
 
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 ©SWASA 201 9 – All rights reserved     15 
  
 
Bibliography  
 
1. CAC /RCP 14 -1976, Recommended code of hygienic practice for poultry processing . Available 
[2010 -09-10] at www.codexalimentarius.net/download/standards    
2. (Act No.40 of 2000), South A frican Meat Safety Act, Poultry regulations. Available [2010 -09-10] at 
www.info.gov.za/net/DownloadFileAction?id=62267  
3. Guideline manual for  the management of abattoirs  and other wast e of animal origin. South African 
Department of Agriculture and Rural Development , Gauteng Province.  
4. (Act No. 5 of 1969), Public Health Act. Ministry of Health. Swaziland.  
5. (2010), Veterinary Public Health Bill . Ministry  of Agriculture. Swaziland.  
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 SZNS 02 5:2014 
Edition 2  
 
16          ©SWASA 201 9 – All rights reserved   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS 43.06 0.40 
Price  based  on 15 pages . 