1970 Ed.]
Poultry (Slaughtering for Export) Regulations.
[CAP. 139
E 33
(4) If during—
(a) further processing or packing the internal body temperature of the carcass; or
(b) preparation of a poultry product the internal temperature thereof,
has been allowed to rise above forty degrees Fahrenheit the carcass or poultry product, as the case may be, shall immediately after such further processing, packing or preparation be refrigerated so that the internal body temperature of the carcass or the internal temperature of the poultry product is promptly lowered to forty degrees Fahrenheit or below.
(5) Paragraph (4) shall not apply in the case of—
(a) a carcass which is to be preserved in accordance with Part VII immediately after it has been further processed or packed; or
(b) a poultry product which is to be preserved in accordance with Part VII immediately after it has been prepared.
(6) The initial period of chilling referred to in paragraph (2) shall not last longer than—
(a) four hours in the case of a carcass the weight of which does not exceed four pounds, or
(b) six hours in the case of a carcass which exceeds four pounds.
(7) The weights mentioned in paragraph (6) are of carcasses following post-mortem inspection and after removal of their heads and viscera.
(8) In this regulation, “initial period of chilling" means the time which elapses between commencing to chill a carcass and reduction of the internal body temperature of the carcass to forty degrees Fahrenheit.
93. (1) Subject to these regulations, the licensee shall ensure that no substance is, except with the approval of the Director—
(a) added to; or
(b) used in the processing of,
carcasses or poultry products.
(2) Notwithstanding paragraph (1), common salt (NaCl) may be used—
(a) in aqueous solution in a concentration not exceeding seventy pounds of salt to ten thousand gallons of water, as a chilling agent; and
[Subsidiary]
L.N.334/90
Restrictions on the use of additives.