Scales capable of weighing up to 5 kg and accurate to at least 1 g.

Plastic bags large enough to hold the carcase and having a secure means of fixing the bag.

Thermostatically controlled water-bath with equipment capable of holding the carcases as described in points 5.5 and 5.6. The water-bath shall contain a volume of water not less than eight times that of the poultry to be checked and shall be capable of maintaining the water at a temperature of 42 ± 2 °C.

Filter paper or other absorbent paper towels.