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CAP. 139]
Poultry (Slaughtering for Export) Regulations.
[1970 Ed.
[Subsidiary]
Plucking machinery.
Restrictions on use of equipment employed in the handling or preparation of substances not for human consumption.
Premises not to be altered without the consent of the Director.
Premises.
Batteries and dropping pans.
Scalding vats.
Equipment to be cleaned daily.
Cleaning of chilling and defrosting tanks.
of a type, design, manufacture and capacity approved by the Director for the purpose shall be provided in the premises.
42. Machinery for plucking or stubbing carcasses, if provided, shall be constructed and installed in such a manner that any accumulations of feathers may be easily removed therefrom.
43. Except with the permission in writing of the Director, equipment used for handling or preparing substances not intended for human consumption shall not be used in any part of the premises where carcasses or poultry products are inspected, processed, handled or stored.
44. The licensee shall not, except with the approval in writing of the Director, reconstruct, alter, or adapt, or suffer or permit the reconstruction, alteration or adaptation of any premises in respect of which a licence is in force.
PART IV.
HYGIENE.
45. The licensee shall ensure that premises and the equipment therein are kept-
(a) free from refuse and other waste; and
(b) so far as is practicable, free from-
(i) loose feathers; and
(ii) objectionable odours and conditions.
46. (1) Poultry batteries and dropping pans shall be cleaned and disinfected regularly with a disinfectant of a type and strength by volume approved by the Director.
(2) All poultry droppings shall be removed from the premises daily.
47. When in use, scalding vats shall be completely emptied and thoroughly cleaned not less frequently than once every day.
48. Equipment used in the slaughter of poultry or in the processing of carcasses or poultry products in a room in which poultry is being slaughtered, plucked or stubbed, shall be thoroughly cleaned at least once each day.
49. Tanks used for chilling or defrosting carcasses or poultry products shall-
(a) be emptied after each occasion in which they are used;
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