‫ﻫﻴﺌﺔ ﺍﻝﺘﻘﻴﻴﺱ ﻝﺩﻭل ﻤﺠﻠﺱ ﺍﻝﺘﻌﺎﻭﻥ ﻝﺩﻭل ﺍﻝﺨﻠﻴﺞ ﺍﻝﻌﺭﺒﻴﺔ‬

STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)

GSO 713/ 1997

‫ﺍﻝﺸﺭﻭﻁ ﺍﻝﺼﺤﻴﺔ ﻓﻲ ﻤﺴﺎﻝﺦ ﺍﻝﺩﻭﺍﺠﻥ ﻭﺍﻝﻌﺎﻤﻠﻴﻥ ﺒﻬﺎ‬

HYGIENIC REGULATIONS FOR POULTRY PROCESSING
ABATTOIRS AND THEIR PERSONNEL

ICS:67.120.20

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HYGIENIC REGULATIONS FOR POULTRY PROCESSING
ABATTOIRS AND THEIR PERSONNEL

Date of GSO Board of Directors' Approval : 1418-06-14 (1997-10-15)

Issuing Status : Technical Regulation

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GSO STANDARD GSO 713/1997

HYGIENIC REGULATIONS FOR POULTRY PROCESSING

ABATTOIRS AND THEIR PERSONNEL

1- SCOPE AND FIELD OF APPLICATION

This standard is concerned with hygienic regulations which shall be followed in all
poultry processing abattoirs and their personnel.
It applies to all premises in which poultry is slaughtered, processed, packed and
handled and all premises in which poultry parts and edible parts are processed,
packed and handled.

2- COMPLEMENTARY REFERENCES
2.1 GSO 149/1993 “Unbottled Drinking Water”.
2.2 GSO 21/1984 “Hygienic Regulations for Food Plants and Their Personnel”.
2.3 GSO 9/1995 “Labelling of Prepackaged Foods”.
2.4 GSO 323/1994 “General Requirements for Transportation and Storage of Chilled
and Frozen Foods”.
2.5 GSO 969/1997 “Cold Stores for Frozen and Chilled Foodstuffs”.
2.6 GSO 1023/2000 “Expiration Periods of Food Products – Part I”.
2.7 GSO 993/1998 “Animal Slaughtering Requirements According to Islamic Law”.

3- DEFINITIONS
3.1 Poultry abattoir: Premises approved and registered by the controlling authority,
used for slaughtering, inspection and preparation of poultry for human
consumption.
3.2 Poultry : Any domesticated bird including chickens, turkeys, ducks, geese,
pigeons, quails, and guinea fowls.
3.3 Carcass: The whole body of a bird after slaughtering, bleeding, plucking and
eviscerating. However, removal of the kidneys, of the legs at the tarsus, or of the
head is optional.
3.4 Giblets: The liver from which the bile sac has been removed, the heart and the
gizzard from which the lining and contents have been removed and any other
edible parts provided that all such material has been properly washed.
3.5 Lux : The unit of illumination that can be interpreted as the illumination on a
surface at a specified point of one metre distance from light source.

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GSO STANDARD GSO 713/1997

4- REQUIREMENTS
Without prejudice to the requirements of the GSO standard mentioned in 2.2, the
following requirements shall be met in poultry processing abattoirs:
4.1 General requirements
4.1.1 An ample supply of both hot and cold water shall be available and distributed to
all production lines and other areas in which water is needed. The water used shall
comply with the GSO standard mentioned in 2.1.
4.1.2 It is permissible to add chlorine or any other suitable disinfectant (allowed to be
used) to the water used in processing lines according to GSO standards issued by
GSMO. If chlorine will be used in water tanks, its portion shall not be more than
50 ppm.
4.1.3 The temperature of hot water used for disinfection and washing purposes, while
processing, shall not be less than 82°C.
4.1.4 Illuminance in the processing lines should not be less than 400 lux, and in
inspection areas it shall not be less than (600) lux. It should not affect colour
distinction and be properly directed to the product.
4.1.5 Complete separation shall be made between production stages such that each
processing line be separate from the succeeding ones, specially slaughtering,
evisceration, cutting, packing and wrapping operations.
4.2 Equipment and utensils requirements
4.2.1 All food contact surfaces shall be non-toxic, smooth and free from unacceptable
taste or flavour, and capable of withstanding repeated exposure to normal
cleaning. It shall be also free from pits, crevices and loose scale, unaffected by
food products and non-absorbent unless the nature of a particular process renders
the use of other surfaces necessary.
4.2.2 Stationary equipment and utensils shall be so designed and constructed as to
prevent hygienic hazards and permit easy cleaning and disinfection. At the end of
each work day, equipment and utensils shall be washed and disinfected with hot
water not less than 82°C with the use of approved disinfectants.
4.2.3 Slaughtering and blood collecting equipment
4.2.3.1 Bleeding equipment shall be constructed of non-corrodable metal which is easy to
clean.
4.2.3.2 By-product tunnels shall be constructed of non-corrodable metal or any other
suitable material. They shall have adequate capacity and be fitted with head
shields easily removable for cleaning and the base trough shall have a suitable fall
to a by-product container which can be easily emptied and cleaned.
4.2.4 Scalding tanks
4.2.4.1 When scalding tanks are used, particular care shall be taken to ensure they are
conforming to hygienic standards. The rate of flow of water into these tanks shall
provide for continuous replacement of water so as to minimize the possibility of
build-up of contamination.

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GSO STANDARD GSO 713/1997

4.2.4.2 The temperature of water inside the scalding tanks be 55 ± 1°C. Tanks shall be
emptied regularly at least once every working day and cleaned well and
disinfected.
4.2.4.3 Scalding tanks filled with melted wax can be used to pluck the fluff after plucking
of feathers.
4.2.4.4 The flow rate of water into the tank shall be in the opposite direction to that in
which the poultry is travelling, so that the scalded poultry is pulled out on that side
of the scalding tanks at which the clean hot water enters the tank.
4.2.5 Plucking machines
4.2.5.1 They shall be designed so as to control the scatter of feathers as much as possible,
with the continuous removal of feathers from the plucking site.
4.2.5.2 Feathers shall be collected in suitable, clean, covered containers to be disposed of
at least once daily.
4.2.5.3 Feathers disposed of by water flushing shall be removed from the water which
shall be run to waste.
4.2.6 Evisceration
4.2.6.1 Evisceration trough shall be constructed of stainless steel or any other suitable
material.
4.2.6.2 The main water flow shall be in the opposite direction to that in which carcasses
are travelling and shall be commensurate with the rate of production flows.
4.2.6.3 Supply of both cold and hot water should be provided along both sides of the
evisceration trough to ensure cleaning of carcasses from outside and inside,
disinfection of knives, tools, and aprons when necessary.
4.2.6.4 Evisceration vent machines shall be flushed with water between venting
operations.
4.2.6.5 Washing equipment shall be designed to be commensurate with the rate of
production flow. Trickle jets of water shall be enough to ensure proper cleaning of
the entire carcass from inside.
4.2.6.6 Containers for collecting inedible materials shall be leakproof and constructed
from metal or other suitable impervious materials which are easy to clean and
equipped with tightly fitted covers.
4.2.6.7 In case of using inclined channels or any other method to get rid of the waste, they
shall be designed so as to prevent contamination, off odours and the accumulation
of waste on the sides.
4.3 Ante-mortem health inspection
4.3.1 Poultry intended for slaughter should undergo ante-mortem health inspection by
veterinarians within 24 hours of arrival at the slaughter house. Such inspection
shall be repeated before slaughter if this takes more than 24 hours after the ante
mortem health inspection.
4.3.2 Slaughtered poultry shall be free from symptoms indicative of diseases and shall
be free also from diseases communicable to humans or animals.

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GSO STANDARD GSO 713/1997

4.3.3 They shall be free from any symptoms of disease or disorders affecting their health
condition thus making their meat unfit for human consumption.
4.4 Processing requirements
4.4.1 Areas where birds are kept and eggs are collected, or used for the storage of
animal feeds shall be separated from slaughtering, cleaning and packing areas.
4.4.2 Cages and transportation vehicles shall be cleaned and disinfected at least once
daily. The premises shall be provided with separate areas for waste dumping or
with adequate storage facilities for waste.
4.4.3 Unfit poultry or poultry suspected of being diseased shall be immediately
segregated from the production line and shall not be kept unsegregated till the
outlet end of the production line.
4.4.4 Suitable precautions shall be taken to assure that all waste is cleared in such a way
as not to cause hazards to public health or environment and that all necessary
measures are taken to protect the product against contamination by the waste.
4.5 Slaughter and evisceration
4.5.1 Slaughtering shall be carried out in accordance with the GSO standard mentioned
in 2.7.
4.5.2 Bleeding shall be completed to ensure the death of the bird and shall be carried out
so properly that any blood flowing outside the slaughter area shall not cause
contamination of carcasses.
4.5.3 Poultry shall be thoroughly plucked immediately after slaughter.
4.5.4 Immediately after plucking, evisceration shall be carried out in such a way as to
avoid contamination. Each carcass shall be opened in such a way that all cavities
and the viscera can be inspected.
4.5.5 After inspection, the viscera which have been brought out shall be immediately
separated from the carcass, and the parts unfit for human consumption removed.
4.5.6 Parts of the viscera remaining in the carcass, with the exception of kidneys, shall
be removed under satisfactory hygienic conditions, (turkeys excluded).
4.5.7 Carcasses declared unfit for human consumption shall be segregated and feather
and waste shall be hygienically cleared.
4.5.8 Carcasses shall not be cut into portions or subjected to any processing, without the
official veterinary inspection.
4.6 Post-mortem inspection
4.6.1 Visual inspection of bird immediately after slaughter.
4.6.2 Inspection of carcasses by palpation to ensure absence of incisions or bruises in
the slaughtered bird.
4.6.3 Investigation of anomalies in consistency, colour and smell, to reject if any.

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GSO STANDARD GSO 713/1997

4.6.4 Records of poultry meat entering and leaving the cutting premises shall be
maintained.
4.6.5 If necessary, samples shall be taken to the laboratory for examination to detect the
presence of harmful micro-organisms, additives or any chemical substances that
may be hazardous to the public health, and the results of any such examinations
shall be kept in a register, for reference whenever needed.
4.7 Cutting and deboning operation
4.7.1 Ensure that cutting and/or deboning of poultry meat shall only take place in the
cutting premises.
4.7.2 Ensure that no poultry meat is cut or deboned at a temperature higher than 4°C.
4.7.3 Whether before or after cutting or deboning process, poultry meat shall not be
cleaned by use of cloth or paper but shall be cleaned by water flow or by air
pressed water.
4.8 Chilling process
4.8.1 Equipment used for chilling poultry meat and other edible materials shall be
constructed of stainless steel or any other suitable material and shall be operated
and maintained in a way as to decrease growth and multiplication of micro-
organisms.
4.8.2 When ice is used as a means of chilling the following shall be observed:
4.8.2.1 Water used in the manufacture of ice shall comply with the GSO standard
mentioned in 2.1.
4.8.2.2 The ice used in chilling shall not have been previously used in any of the
processing stages.
4.8.2.3 Ice shall be stored and handled in a hygienic manner so as to be protected against
contamination.

5- PACKING
5.1 Packing speed shall be commensurate with the rate of production flow taking into
consideration to avoid accumulation of carcasses in the packing area.
5.2 Packing area shall be completely separated from the production area and shall be
well-ventilated and lighted. The temperature inside the packing area shall not
exceed 10°C.
5.3 The materials used for the packing of poultry shall be hygienic and adequately
durable so as to protect the product from contamination and deterioration.
5.4 The packing materials shall not be re-used.

6- STORAGE
Without prejudice to the requirements of the GSO standard mentioned in 2.4, the
following shall be observed:

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GSO STANDARD GSO 713/1997

6.1 Slaughterhouses shall have suitable facilities for chilled or frozen storage and shall
comply with the draft GSO standard mentioned in 2.5.
6.2 The areas for loading and unloading poultry meat shall be roofed to avoid
contamination.
6.3 The ambient temperature inside the carcass shall not exceed 4°C.
6.4 Effective measures shall be taken to get rid of insects, vermins, rodents and fungi,
with necessary precautions to avoid contamination of carcasses.
6.5 Birds and animals shall not be allowed to enter the cold stores.
6.6 Only approved cleansing materials and disinfectants shall be used in food plants.

7- HYGIENIC REGULATIONS
7.1 Visitors and personnel working in areas for keeping live birds, feeding stuffs or
other similar material shall not be permitted in other sections of the premises
where poultry are being processed unless adequate measures are taken to prevent
contamination.
7.2 Poultry handlers, and other persons who come into contact with poultry in
abattoirs shall be medically examined by the official health authorities prior to
their employment, and each person shall carry a valid health certificate. The
medical examination shall give particular attention to incisions, sores, and
infectious diseases such as parasitic diseases, salmonella and respiratory and
digestive system diseases. They shall be re-examined regularly to ensure their
continuous fitness.

8- HYGIENIC CONTROL PROGRAMME

8.1 A comprehensive quality control laboratory shall be provided to carry out the
necessary tests concerning the product, the slaughterhouse, equipment, and
utensils to ensure that they are free from pathogenic micro-organisms.
8.2 The staff responsible for the quality control and food inspection shall be mainly
designated for this purpose provided that their duties are divorced from production
and shall have experience in food industries and quality control.
8.3 A single individual shall be designated as responsible for cleansing, whose duties
are divorced from production, together with permanent assistants well-trained in
the use of cleaning tools.

9- HYGIENIC TRAINING FOR THE STAFF

Training programme for the hygienic handling of poultry and cleaning methods
shall be organized for the staff

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