E 28
CAP. 139]
Poultry (Slaughtering for Export) Regulations.
[1970 Ed.
[Subsidiary]
Singeing, venting and washing.
Heads, feet and
viscera not to be removed until post-mortem
inspection.
Restrictions on removal of carcasses.
Post-mortem inspection.
(b) thoroughly stubbed so that-
(i) protruding pinfeathers are removed; and
(ii) the carcasses have a generally clean appearance, especially on the breast.
80. (1) Subject to paragraph (4), after stubbing and before final washing and chilling, every carcass shall be-
(a) singed, so that the vestigial feathers, including hair and
down, are removed; and
(b) vented, so that no faeces remain in the cloaca.
(2) Food remaining in the crop shall be removed, but without making any incision.
(3) The head of every carcass shall be thoroughly washed to clean all-
(a) food from the mouth; and
(b) blood from the head and mouth.
(4) If a carcass is to be warm-eviscerated, it shall not be necessary to comply with paragraph (1) until after evisceration.
81. Subject to the directions of an inspector, the feet, viscera and head of a carcass shall not be removed otherwise than at the time of the post-mortem inspection of the carcass.
82. The licensee shall ensure that no person removes from the premises-
(a) any carcass unless it has undergone post-mortem inspection; or
(b) except with the permission in writing of an inspector, any
carcass condemned on post-mortem inspection.
83. (1) Every carcass shall be inspected post mortem.
(2) Post-mortem inspection shall not be carried out in-
(a) a slaughter room; or
(b) a room where poultry is plucked.
(3) Every carcass shall be-
(a) presented for post-mortem inspection suspended head downwards or in such other manner as an inspector may require; and
(b) opened so that the internal organs and body cavity are
exposed.
(4) Before evisceration, the inspector shall make a preliminary post-mortem inspection of each carcass so presented.