1969-HKRS30-16-29_Part05 — Page 53

Ventilation.

Equipment

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(5) Notwithstanding paragraph (4), any window or skylight may, if necessary, be whitewashed or shaded to mitigate heat or glare,

32. All rooms and cubicles in which-

(a)

poultry is slaughtered; or

(b) carcasses or poultry products are inspected, processed,

handled or stored.

shall be effectively ventilated by the circulation of fresh air, so that

(i) objectionable odours are eliminated;

(ii) moisture condensation is prevented; and

(in) so far as possible, all particles of feathers, down, bair, dust and other impurities which may be injurious to human health are rendered harmless.

33. (1) Equipment including equipment used for or in con- nexion with the-

(a) slaughter of poultry:

(b) processing of carcasses or poultry products; or

(c) handling of carcasses or poultry products, or of con-

demned carcasses or poultry products, shall be

(i) conveniently located and suitable for the purposes for

which it is intended to be used; and

(ii) so designed, constructed and installed that it can be

easily and thoroughly cleaned.

(2) The Director may direct the licenses to remove from the premises any equipment which in the opinion of the Director- (a) is unsuitable for the purpose for which it is intended to

be used; or

(b) is in an unhygienic condition.

(3) Equipment used for the conveyance, handling or reception of condemned carcasses or condemned poultry products-

(a) shall be distinctly and conspicuously marked with the

Chinese character "TE⭑9"; and

(b) shall not be used for any other purpose.

(4) Scalding vats shall-

(a) be so constructed and installed as to-

(i) prevent contamination of pipes used to convey potable water; and

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(ii) permit water to enter the vals continuously at a rate which will ensure satisfactory and hygienic scalding of poultry:

(b) be provided with overflow outlets of sufficient size to enable feathers and water to be readily carried away; and (c) discharge only into a floor or valley drain or on to the

floor in close proximity to such a drain.

(5) Ice shovels shall be smooth surfaced and made of rust- proof impervious material.

(6) If poultry is to be wax dipped-

(a) hygienic metal troughs shall be provided to catch any

wax from the poultry; and

(b) only methods approved by the Director shall be employed

in reclaiming the wax for re-use.

34. (1) Suitable rustproof metal trays, of a design and con- struction approved by the Director, shall be provided in sufficient numbers to enable each carcass to be eviscerated and kept on an individual tray until post-mortem or further post-mortem înspec- tion is carried out.

(2) The trays shall be so designed and constructed as to ensure that-

(a) after evisceration, the identity of the viscera with the carcasss from which they have been removed can be maintained; and

(b) blood is not liable to spill from the trays during inspec-

tion or normal handling.

35. (1) If an overhead mechanical conveyor system is used for transporting carcasses or poultry products within the premises it shall be so designed, constructed and maintained that it can be used to convey the carcasses and poultry products together with the trays upon which they may be placed, in a secure and bygienic

ΠΑΠΙΕΣ.

(2) Conveyor belts used for moving plucked carcasses and poultry products shall be of non-metallic waterproof material.

36. Chilling and defrosting tanks shall be

(a) made of metal or other suitable material which is im-

pervious to moisture:

(b) of seamless construction, with the edges rolled outwards;

and

Trays to be provided.

Conveyor systems.

Chilling and defrosting tanks.