chicken slaughterhouses are the final part of the poultry production chain where the raw

material: live chicken, after being sacrificed and processed, is transformed into meat - the
most economical current animal protein - for human consumption.

That is why every chicken slaughterhouse must comply with the following health
implementation standards:

1. Location and access:

The plant must have a maneuvering yard, loading and unloading areas, adequate
drainage and slopes.

Be located on non-floodable land and away from any source of unhealthiness or activity.

2. Design and building:

Have independent areas that ensure the development of operations under hygienic
conditions.

Installations must be closed, kept in good condition, have sufficient dimensions to allow
processing, handling and storage to avoid contamination of the product.

3. Drainage systems:

Allow the continuous evacuation of industrial waters without generating pools of water

drainage systems must have adequate siphons for this purpose and their construction
and design must prevent the risk of contamination of the products

4. Ventilation

Enough ventilation to control condensation in facilities where it is processed, packaged

meat, edible meat products and ensure the welfare conditions of employees

5. Lighting

should not alter colors or create inappropriate shadows

The lighting must be of adequate quality and intensity for the hygienic and effective
execution of all activities.

Lamps must be protected Lamps, fixtures and other means of illumination must be of the
safety type and be protected to avoid contamination in case of rupture and not to alter the
natural colors.
6. Sanitary facilities

Visitors must be provided with the facilities so that staff can make the change of clothes.

Visits and sanitary fittings should be conveniently located with respect to the workplace,
near area revenue, and prior to sanitary filters.

The toilets should not be located within the process reas

7. Liquid and solid waste management

Waste generated during the benefit process will be managed in such a way as to avoid
contamination of meat, equipment and process areas.

As for the management of seized birds or lots that due to their irrigation characteristics
can not be used for industrial use, the provisions of decree 4126 of 2005 (properly
regulated incineration system) will apply.

8. Water quality

The water used must be of drinking quality

Drinking water must be available at the required temperature and pressure

The use of non-potable water is allowed when there is no risk of contamination The
establishment must have a water storage tank with sufficient capacity for a day's work

9. Personal manipulator

All persons working in direct contact with animals, meat, edible meat products, surfaces
in contact with products and packaging materials must meet the following requirements:

Health condition:

Training Must be fulfilled by all the people who work there or stay temporarily, visits,
being the owners, managers and executive staff of the company responsible for always
setting good example.