Poultry classed
as passed on ante-mortemN inspection.
Restrictions
on feeding
poultry before slaughter.
Method of slaughter.
Place of slaughter.
Application of Part VI.
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(2) Poultry so classed as suspect-
(2) shall be slaughtered at a different place or time from poultry which has been passed an ante-mortem inspec- tion; and
(b) unless on post-mortem inspection it is found to be free from disease, wholesome, unadulterated and fit for human consumption, shall be-
(1) kept apart from other carcasses and poultry prod- ucts; and
(ii) so handled that there is no risk of it infecting or contaminating other carcasses or poultry products.
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 in-
spected 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 preced- ing 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.
PART VL
PROCESSING AND POST-MORTEM INSPECTION.
77. This Part shall not apply in respect of poultry condemned on ante-mortem inspection.
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78. After slaughter, carcasses shall be immediately- (a) removed from the slaughter room; (b) scalded:
Scalding, plucking and bleeding.
(c) rough plucked; and
(d) thoroughly bled,
19. As soon as rough plucking and bleeding has been com. pleted, the carcasses shall be--
{a} removed to a room, not being a room where slaughtering. scalding, rough plucking or bleeding is carried out; and (6) thoroughly stubbed so that—
(1) 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
(6) vented, so that no fueces remain in the cloaca.
(2) Food remaining in the crop shall be removed, but with- out 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.
Stubbing.
Singcing, venting and washing,
81. Subject to the directions of an inspector, the feet, viscera Heads, feet and 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 inspec-
lion; or
(6) except with the permission in writing of an inspector, any carcass condemned on post-mortem inspection.
viscera not to be removed until post- mortem inspection.
Restrictions
on removal of carcasses.