Another good step would be to do your Hygiene Certificate (Level 2 I think the requirement is). You can normally find a course at a local college but I did mine on line. Part of this will cover the requirements for facilities, clean down, storage etc. Because I knew I wasn't going to be processing meat, I've managed to forget those bits but the premises parts would be the same for the food processing I'll be doing (honey, apple juice, occasional jams and pickles). You can have a domestic setting - I have a friend how has a five star hygiene certificate for her premises (she makes cup cakes) and she just does it in her own kitchen. You do, however, have to have the washable surfaces, the full clean down routine with records, risk assessment, a separate sink for handwashing and food prep, pets excluded etc. Personally I have no hope of ever achieving that level of hygiene in our own kitchen because I can't exclude the cats and I quite often have a sick chicken or duck hanging around the place so we're using part of an outbuilding to create a hygienic kitchen. Nothing fancy but I've got a stainless steel sink unit/surface from a commercial kitchen refurb (£35 - chuffed with that!) and it'll be a tiled floor that's wet room style with a drain in the middle so I can scrub that down too. Given that both the honey and the apple juice processing is on a bigger scale than worktop, I needed somewhere I could work in space and not worry about how to clean afterwards.
In your case, I guess you'd need to have different areas for slaughter and processing because I think it would be important to keep the cross contamination from live bird to bird prepped for eating minimised. I know there was a lot about separate areas for raw meat and cooked meat but I guess that's less relevant. Storage temps and how to monitor them will also be important. I don't know whether the slaughter requirements are a environmental health issue - did they mention it? It may be some other form of animal protection legislation that dictates method of slaughter.
Depending on how well you get on with your poultry slaughter man, you could ask him about the legislation - alternatively if there is a big local commercial farm, it might be worth having a chat with them. Hopefully they'd be happy to help since you're unlikely to reach a size to be commercially dangerous to them and they'd probably realise how complex the requirements are for a novice.
Stereo, I think if you give, rather than sell, your meat to friends and relatives the legislation is different. I know you can home slaughter four legged animals if the meat is entirely for your own consumption. I'm not sure but I think the difference comes when you are selling the meat rather than giving it away although clearly you should have the same hygiene considerations either way.
H