Period within
which the process of
preserving is to be commenced
and completed.
(b) canning:
(c) drying:
(d) pickling: or
(e) smoking.
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in accordance with these regulations using such hygienic processes as may be approved by the Director.
(2) Preservation of carcasses and poultry products under these regulations shall only be carried out indoors in a poultry export factory,
(3) At the commencement of the process of preserving a carcass by any of the methods referred to in paragraph (D)-
(a) the water content of a carcass shall not exceed-
(i) in the case of a turkey carcass, four and half per cent of the weight of such carcass; and
(i) in the case of a duck or other poultry carcass, six per cent of the weight of such carcass;
(b) the water content of a poultry product shall not exceed six per cent of the weight of such poultry produci.
carcass or poultry
96. (1) The process of preserving a product by any of the methods referred to in paragraph (1) of regulation 95 shall be commenced-
(a) in the case of a carcass, not later than twenty-four hours
after slaughter; or
(b) in the case of a poultry product, not less than twenty- four hours after the slaughter of the poultry used in the preparation of such poultry product.
(2) The process of preserving by-
(a) freezing; or
(b) canning,
shall be completed not later than seventy-two hours after-
(i) the carcass; or
(ii) in the case of a poultry product, any carcass used in the
preparation thereof,
has undergone post-mortem inspection carried out at the time of evisceration.
(3) The process of preserving by-
(a) pickling:
(b) drying: or
(c) smoking.
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shall be completed not later than one hundred and forty-four hours after-
(i) the carcass; or
(ii) in the case of a poultry product, any carcass used in the
preparation thereof,
has undergone post-mortem inspection carried out at the time of evisceration.
(4) If the licensee fails to comply with paragraph (1), (2) or (3), he shall-
(a) report the failure to an inspector as soon as possible;
and
(b) produce to the inspector every carcass and every poultry
product in respect of which the failure has occurred.
(5) Carcasses and poultry products produced to an inspector under sub-paragraph (b) of paragraph (4) shall be condemned by the inspector.
97. (1) The process of preserving a carcass or poultry Freezing. product by freezing shall be carried out in such a way that—
(a) the internal body temperature of the carcass; or
(b) in the case of a poultry product, the internal temperature
at the middle of the product,
is reduced to not higher than zero degree Fahrenheit within sixty hours after the freezing process is commenced.
(2) The licensee shall ensure that after completion of the freezing process, frozen carcasses and poultry products, so long as they remain in the premises, are kept under such conditions that they remain in a totally frozen state.
98. (1) Any can used for canning a carcass or poultry Canning product shall-
(a) be of a material, design, manufacture and size approved
by the Director; and
(b) immediately prior to filling, be thoroughly washed.
(2) Each can shall be washed while the can is held in an inverted position, with water having a temperature of not less than one hundred and eighty degrees Fahrenheit.