E 24
CAP. 139]
Poultry (Slaughtering for Export) Regulations.
[1970 Ed.
[Subsidiary]
Use of disinfectants and insecticides.
Substances and ingredients used in processing carcasses or preparing poultry products.
Inspector to be informed of carcasses or poultry products suspected of being contaminated, unwholesome or adulterated.
and animals from all parts of the premises where carcasses or poultry products are exposed, inspected, processed, handled or stored.
62. The licensee shall ensure that no person uses any germicide, insecticide, disinfectant, rodenticide, detergent, wetting agent (except pure potable water) or other similar substance in the premises unless the Director has approved-
(a) the type, formula and concentration of the substance used; and
(b) the manner in which, and the purpose for which, it is used.
63. The licensee shall ensure that no person uses any substances or ingredients in the processing of carcasses or poultry products in a poultry export factory unless such substances or ingredients are--
(a) clean;
(b) wholesome; and
(c) edible.
64. (1) An employee who-
(a) permits a carcass or poultry product in the premises to touch the floor or ground; or
(b) has reason to believe that a carcass or poultry product in the premises may have touched the floor or ground, or may be contaminated, unwholesome or adulterated,
shall-
(i) keep the carcass or poultry product separate so as to maintain its identity;
(ii) immediately report the occurrence or his belief to an inspector; and
(iii) when required by the inspector, clearly identify to the inspector the carcass or product in respect of which he has made the report.
(2) The inspector shall carefully inspect every carcass or poultry product in respect of which a report is made under paragraph (1), and shall condemn such carcass or product unless he is satisfied, having regard to all the circumstances and to his inspection, that it is-
(a) wholesome; and
(b) unadulterated.
E 24
CAP. 139]
Poultry (Slaughtering for Export) Regulations.
[1970 Ed.
[Subsidiary]
Use of dis- infectants and insecticides.
Substances and ingredients used in processing
carcasses or
preparing
poultry
products.
Inspector to be informed of
carcasses or
poultry prod. ucts suspected of being contaminated, unwholesome or adulterated.
and animals from all parts of the premises where carcasses or poultry products are exposed, inspected, processed, handled or stored.
62. The licensee shall ensure that no person uses any germi- cide, insecticide, disinfectant, rodenticide, detergent, wetting agent (except pure potable water) or other similar substance in the pre- mises unless the Director has approved-
(a) the type, formula and concentration of the substance
used; and
(b) the manner in which, and the purpose for which, it is
used.
63. The licensee shall ensure that no person uses any sub- stances or ingredients in the processing of carcasses or poultry products in a poultry export factory unless such substances or ingredients are--
(a) clean;
(b) wholesome; and
(c) edible.
64. (1) An employee who-
(a) permits a carcass or poultry product in the premises to
touch the floor or ground; or
(b) has reason to believe that a carcass or poultry product in the premises may have touched the floor or ground. or may be contaminated, unwholesome or adulterated,
shall-
(i) keep the carcass or poultry product separate so as to
maintain its identity;
(ii) immediately report the occurrence or his belief to an
inspector; and
(iii) when required by the inspector, clearly identify to the inspector the carcass or product in respect of which he has made the report.
(2) The inspector shall carefully inspect every carcass or poultry product in respect of which a report is made under para- graph (1), and shall condemn such carcass or product unless he is satisfied, having regard to all the circumstances and to his inspection, that it is-
(a) wholesome; and
(b) unadulterated.
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