ABSTRACT
Water is required in poultry processing operations for scalding, for washing carcasses and equipment, for manufacturing ice, for slush ice chilling after processing, for cooking when further processing is practiced, for washing plant equipment, for carrying wastes through disposal lines, and for the use of plant personnel. Proper design of equipment allows easy adjustments, cleaning, inspection, safe operation, maintenance, and replacement of parts. In addition, proper equipment installed for maximum efficiency provides "work-station layouts so that products and all equipment are positioned to permit smooth hand motion patterns, minimum 'reach' distances, and reduction of the frequency of 'search' or 'fumble' elements". With increasing demands for improved quality in wastewater effluent, whether discharged to a watercourse or to a city sewer, in-plant waste conservation and water reuse are becoming more advantageous than ever, if the processor intends to remain economically competitive.
