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(c) chilled in accordance with a hygienic method of chilling
approved by the Director.
(2) The internal body temperature of every carcass shall- (a) be reduced during the initial period of chilling to not
higher than forty degrees Fahrenheit; and
(b) subject to paragraph (3), be maintained after the initial period of chilling at not higher than forty degrees Fahrenheit-
(i) until the process of preserving the carcass in accordance with Part VII is commenced; or
(i) if the carcass is to be used in the preparation of a poultry product, until the carcass is used in the preparation of such product.
(3) Notwithstanding sub-paragraph (b) of paragraph (2), after the initial period of chilling and before the process of preserving the chilled carcass in accordance with Part VII is commenced, subject to paragraph (4), during packing or further processing of the carcass, the internal body temperature thereof may be allowed to rise to not higher than fifty-five degrees Fahrenheit.
(4) If during-
(a) further processing or packing the internal body tempera-
ture of the carcass; or
(b) preparation of a poultry product; the internal tempera-
ture 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 refri- gerated 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-
(2) four hours in the case of a carcass the weight of which
does not exceed four pounds; or
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(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 clapses between commencing to chill a carcass and the 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
(6) 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
(b) to salt carcasses and poultry products which are to be
preserved by drying in accordance with regulation 99.
(3) No approval shall be given under paragraph (1), unless the Director is satisfied that, having regard to the conditions and manner of its intended use, the substance will not cause carcasses or poultry products to become adulterated, unwholesome or inedible.
94. After a carcass has been classed as passed on post- mortem or further post-mortem inspection, the viscera shall be-
(a) placed in a watertight metal container; and
(b) removed from the promises as soon as practicable, and in any event within not more than twelve hours after being so classed.
PART VII.
PRESERVING AND CANNING.
95. (1) Every carcass and every poultry product shall be preserved by-
(a) freezing:
Restrictions on the use of additives.
Disposal of viscera
Carcasses and
poultry products to be preserved.