1969-HKRS30-16-29_Part05 — Page 54

Tables to be provided.

Water spray equipment.

Provision of sacrilizing equipment.

Trolleys and containers.

Refrigeration and freezing equipment.

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(c) of such a size that a person may empty the tanks without

having to climb inside them.

37. (1) Such cutting, eviscerating and inspection tables shall be provided at suitable locations in the premises as the Director may require.

(2) All tables used for the inspection or processing of carcasses or poultry products shall-

(4) be made of rustproof metal or such other smooth im- permeable material as the Director may approve; and (b) be so constructed that they may be thoroughly and

casily cleaned at frequent intervals.

38. Water spray equipment for washing both inside and the outside surfaces of carcasses, shall be-

(a) installed in the premises:

(b) of a design and type approved by the Director for

installation in the premises; and

(c) so installed and maintained that it has sufficient water pressure at all spray outlets to enable the carcasses to be thoroughly and efficiently washed.

39. Such equipment suitable for sterilizing knives and other equipment shall be provided in the premises as the Director may require.

40. (1) Watertight containers for the reception of condemned carcasses, condemned poultry products and all viscera and other waste which may result from processing operations shall be pro- vided in the premises at such locations as the Director or an inspector may require.

(2) The containers, and any trolleys used to convey or hold condemned carcasses or condemned poultry products, shall be so constructed of metal, or other material approved by the Director, as to be capable of being thoroughly and easily cleaned by washing-

(3) The containers shall be equipped with means for securely locking or sealing them.

41. If carcasses or poultry products are to be preserved by freezing-

(a) refrigerators; and

(b) freezing plant and equipment,

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of a type, design, manufacture and capacity approved by the Director for the purpose shall be provided in the premises.

machinery.

42. Machinery for plucking or stubbing carcasses. if pro- Plucking vided, shall be constructed and installed in such a manner that any accumulations of feathers may be easily removed therefrom.

43. Except with the permission in writing of the Director, equipment used for handling or preparing substances not intended for human consumption shall not be used in any part of the premises where carcasses or poultry products are inspected, processed, handled or stored,

44. The licensee shall not, except with the approval in writing of the Director, reconstruct, alter, or adapt, or suffer or permit the reconstruction, alteration or adaptation of any premises in respect of which a licence is in force,"

PART IV.

HYGIENE.

Restrictions on use of equip- ment employed in the handling or preparation of substances not for buman consumption,

Premises not

to be altered without the consent of the Director.

45. The licensee shall ensure that premises and the equip Premises. ment therein are kept-

(a) free from refuse and other waste; and

(b) so far as is practicable, free from-

(i) loose feathers; and

(ii) objectionable odours and conditions.

46. (1) Poultry batteries and dropping pans shall be cleaned and disinfected regularly with a disinfectant of a type and strength by volume approved by the Director.

(2) All poultry droppings shall be removed from the premises daily.

47. When in use, scalding vats shall be completely emptied and thoroughly cleaned not less frequently than once every day.

48. Equipment used in the slaughter of poultry or in the processing of carcasses or poultry products in a room in which poultry is being slaughtered, plucked or stubbed, shall be thoroughly cleaned at least once each day.

Batteries and dropping pans.

Scalding vats.

Equipment to

be cleaned daily.