Section 31

Only ice produced from potable water shall be used for ice and water chilling of poultry carcases and parts thereof. The ice shall be handled and stored in a sanitary manner. If of block type, the ice shall be washed by spraying all surfaces with clean water before crushing. The temperature of the chilling media in the warmest part of any poultry chilling system shall not exceed 18°C. The temperature in the warmest part of a continuous chilling system shall be continuously monitored and the completed temperature charts furnished daily to the inspector. Sufficient water or ice, or both, shall be added to sections of the chilling system to keep the chilling media clean and to provide continuous overflow from each section of the system.