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(3) Each can when filled with a carcass or poultry product shall be-
(a) immediately closed and hermetically sealed;
(b) carefully examined to ascertain whether it has been
properly sealed;
(c) heat processed in accordance with paragraph (5).
(4) Before heat processing, cach batch or lot of cans shall be
tagged or marked in such manner as-
(a) may be approved by the Director; and
(b) will clearly indicate any failure of the beat process.
(5) Heat processing shall be carried out at such temperatures and for such periods of time as the Director may require.
(6) As soon as possible after completion of heat processing. the cans shall be further examined to ensure that they are perfectly sealed.
(7) Following the elapse of not less than six hours after heat processing, cans which, in the opinion of an inspector, show signs of-
(2) having been overstuffed; or
(b) shortage of vacuum,
shall be marked by such inspector as condemned and disposed of together with their contents by incineration.
(8) If on examination under paragraph (3) or (6), a can is found to be improperly or imperfectly sealed, the carcass or poultry product therein shall be promptly removed and recanned in a different can.
(9) An inspector may-
(a) detain for incubation any canned carcass or canned
poultry product; and
(b) carry out such tests, to determine the wholesomeness of the carcasses and poultry products so detained as be thinks fit.
(10) A carcass or poultry product so detained shall, before testing, be incubated for not less than ten days, or such longer period as an inspector may require, at a temperature of not less than ninety-five degrees Fahrenheit and not more than one hundred degrees Fahrenbeil.
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99. (1) Carcasses and poultry products which are to be preserved by drying shall-
(a) be thoroughly salted in a hygienic manner approved by the Director, and washed with fresh, potable water;
(b) after salting and washing, be suspended in a drying chamber of a design and construction approved by the Director; and
(c) remain continuously in the drying chamber for not less than ninety-six hours with the temperature in the chamber maintained throughout at not lower than one hundred and twenty degrees Fahrenheit and not higher than one bundred and fifty degrees Fahrenheit.
(2) After drying, the carcasses or poultry products shall- (a) be thoroughly soaked in clean peanut oil; and
(6) if they are to be canned after drying, canned in peanut
oil in accordance with regulation 98.
100. The process of preserving carcasses or poultry products by pickling or salting shall be carried out in a hygienic manner approved by the Director.
PART VIII.
INSPECTION SERVICE.
101. No inspector shall-
(a) perform any duties or exercise any powers under these regulations in respect of poultry, carcasses or poultry products in which he is directly or indirectly financially interested; or
(b) except with the permission in writing of the Director,
accept any payment, reward or gift from a licensee.
102. Upon demand the licensee shall pay to the Director, in respect of inspections carried out under these regulations, the fees specified in the Third Schedule.
103. An inspector, upon becoming aware of any contravention of these regulations, shall, as soon as practicable, report such contravention to the Director.
Preservation by drying.
Preservation by pickling oc salting.
Inapectors not to have finan“ cial interest in poultry.
Licensee to pay for inspection service.
Thit Schedule.
Inspector to
report contra- ventions to the Director,