1970 Ed.]
Poultry (Slaughtering for Export) Regulations.
[CAP. 139
E 27
73. (1) On ante-mortem inspection, poultry found by an inspector to be free from-
(a) disease; and
(b) any condition, which on post-mortem inspection might
cause the carcass to be condemned,
shall be classed as passed.
(2) Poultry so classed shall be-
(a) kept segregated from poultry which has not been inspected ante-mortem; and
(b) submitted for further ante-mortem inspection if not slaughtered within six hours after undergoing ante-mortem inspection.
74. Poultry shall not be slaughtered if it has had access to food or has fed during the twenty-four hours immediately preceding the time of its intended slaughter.
75. Poultry shall be slaughtered in accordance with good commercial practice in a manner which will result in thorough bleeding of the carcasses and so that breathing stops before scalding.
76. Poultry which has been classed as passed on ante-mortem inspection shall be slaughtered in the slaughter room and not elsewhere in the premises.
[Subsidiary]
Poultry classed as passed on ante-mortem inspection.
Restrictions on feeding poultry before slaughter.
Method of slaughter.
Place of slaughter.
PART VI.
PROCESSING AND POST-MORTEM INSPECTION.
77. This Part shall not apply in respect of poultry condemned on ante-mortem inspection.
78. After slaughter, carcasses shall be immediately-
(a) removed from the slaughter room;
(b) scalded;
(c) rough plucked; and
(d) thoroughly bled.
79. As soon as rough plucking and bleeding has been completed, the carcasses shall be-
(a) removed to a room, not being a room where slaughtering, scalding, rough plucking or bleeding is carried out; and
Stubbing.