1969-HKRS30-16-29_Part05 — Page 55

Cleaning of chilling and defrosting

Lanks.

Trays and conveyor belts.

Equipment to be drained after washing.

Clean and bygienic

methods to be employed In inspecting.

processing.

handling and

storing car-

Castes and

poultry

products.

Carcasses, meat,

poultry and

animal products

not to be

brought into poultry export factory.

Storage and

handing of substances

which may cause objectson- able conditions or odours.

Removal of

offal and waste from factory.

22

49. Tanks used for chilling or defrosting carcasses or poultry products shall-

(a) be emptied after each occasion in which they are used; (b) except when the same carcasses or poultry products are

held therein for more than twenty-four hours, be thor oughly cleaned at least once each day when in use; and (c) if the same carcasses or poultry products are held therein for more than twenty-four hours, be thoroughly cleaned after emptying.

50. If a carcass or poultry product comes directly into con- tact with

(a) a tray; or

(6) any part of the surface of a conveyor belt,

no other carcass or poultry product may be placed thereon until the tray or that part of the conveyor belt has been thoroughly washed.

51. After washing, equipment which comes into contact with carcasses or poultry products shall be allowed to drain thoroughly under hygienic conditions, and shall not be stacked.

52. Clean and hygienic methods shall be used for inspecting. processing, handling and storing carcasses and poultry products, and shall be carried out in such a way that, so far as possible. alt carcasses and poultry products remain wholesome and un- adulterated.

53. The licensee shall ensure that no carcass, poultry product, meat or product of any animal, is brought into a poultry export factory.

$4. Substances which may create objectionable conditions or odours shall not be handled or stored in, oc în close proximity to. any room, compartment or other place in the premises where car. casses or poultry products are inspected. processed, handled or stored.

$5. All offal and other waste resulting from the evisceration and beheading of carcasses shall be removed from the premises each day, or more often if it is necessary to do so in order to keep the premises in a hygienic state.

23

56. (1) The licensee shall ensure that every container in which carcasses or poultry products are packed and all other packing materials are-

(4) clean:

(5) hygienic

(c) free from objectionable odours and substances;

(d)

of sufficient strength and durability to protect adequately carcasses and poultry products during normal handling, transportation and shipping; and

(e) of a type approved by the Director,

(2) Stocks of packing materials shall be---

(2) kept in a clean dry store until required for use; and (6) handled in a hygienic manner and as little as possible.

57. The licensee shall ensure that before removal from a poultry export factory, carcasses and poultry products are packed in such a manner that they will be adequately protected during normal handling, storage, shipping or other means of transporta- tion, against contamination by water, insects, rodents, dust, dirt or objectionable or unhygienic bodies or substances.

58. (1) Material used to line containers in which carcasses or poultry products are packed shall be strong and of such a nature thai----

(@) it will not tear easily; and

(b) it will remain intact if exposed to moisture from car-

casses or poultry products.

(2) Unless the carcasses or poultry products are canned or individually wrapped, the containers in which they are packed shall be lined throughout.

59. (1) The licensee shall provide free of charge to every employee

(a) clean protective clothing of a type approved by the

Director; and

(b) a cap or other suitable head covering to prevent hair coming into contact with or contaminating the carcasses or poultry products.

(2) The licensee shall, at his own expense, launder the protective clothing, caps and head coverings so provided, as often as may be necessary, to ensure that they are kept clean and in a hygienic state.

Containers and packing materials.

Packing.

Lining of

COTLlainets,

Protective clothing.