1964_ABATTOIRS_(URBAN_COUNCIL)_BYLAWS — Page 13

1989 Ed.]

Abattoirs (Urban Council) Bylaws

[CAP. 132 A 13

[Subsidiary]

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26A. Method of killing

(1) Subject to paragraph (3), every animal killed in an abattoir shall be slaughtered by means of a firearm or mechanically operated instrument in proper repair:

Provided that any pig may be rendered unconscious with an electric stunner and then killed with a knife.

(2) All firearms and instruments of slaughter used in an abattoir shall be-

(a) of a type approved by the Director;

(b) kept in the custody of the manager; and

(c) used only by an officer authorized by the Director.

(3) The Director may authorize the slaughter of any animal in an abattoir by any method which accords with religious belief.

PART IV

(L.N. 33 of 1975)

MARKING AND TRANSPORT OF SLAUGHTERED ANIMALS

27. Health inspector or authorized person to examine

carcasses, dressed carcasses and offals

The carcass or dressed carcass of and the offal from every animal slaughtered in an abattoir shall be examined by a health inspector or by any other person authorized to do so by the manager.

28. Marking of dressed carcasses

fit for human consumption

(L.N. 210 of 1972)

If, after examining the dressed carcass of an animal slaughtered in an abattoir, a health inspector or person authorized under bylaw 27 is satisfied that it is fit for human consumption, he shall cause it to be marked with the appropriate mark specified in Schedule 6.

29. Marking of specified parts of offal

fit for human consumption

(L.N. 210 of 1972)

If, after examining the offal from an animal slaughtered in an abattoir, a health inspector or person authorized under bylaw 27 is satisfied that any part of the offal specified in Schedule 6 is fit for human consumption, he shall cause that part to be marked with the appropriate mark specified in Schedule 6.

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